Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Med-Lg Onions 1/2 Loaf
4 tb Butter Or Margarine Thick Rounds
2 cn Beef Consomme, Concentrated Mozzarella Or Provolone
-(10 3/4 Oz Ea) -Cheese -- thinly sliced
2 cn Water Parmesan Cheese -- grated
1/2 ts Salt French Bread, Cut In 2"
1/2 ts Worcestershire Sauce

1. Cut the onions in 3/8-inch slices, then cut the slices in half.

2. In a 4-qt stockpot or Dutch oven, saute the onions in the butter.
Do this VERY SLOWLY, over medium heat until deep, dark brown, with a
thickened, almost caramelized texture without being burned. This
should take a minimum of 20 mins.

3. Add the consomme, water, salt, and Worcestershire sauce and simmer
until hot. Preheat the broiler.

4. Place 1 piece of the French bread in individual ramkins or
high-sided, broiler-safe bowls. Ladle the soup over the bread until
it is covered and the soup is near the top of the ramkins or bowls.
Cover the ramkins or bowls with the mozzarella cheese, and place
under broiler until the cheese is melted and beginning to brown on
top. Serve with grated cheese. Makes 4 to 6 servings.

Recipe By : In The Kitchen With Bob (Bowersox) - ISBN
0-688-13797-0

From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking

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