Title: Double Cheese Onion Soup - Sl 10/85
Categories: Soup Vegetable Cheese Check
Yield: 7 Cups

2	lg	Onions (about 1-1/2 pounds); thinly sliced
1/4	c	Butter or margarine; melted
3	c	Beef broth
2	c	Chicken broth
2	c	;water
1/4	ts	Pepper
1/2	c	Cooking sherry
2	c	(3/4-inch) French bread; cubed, toasted
		Parmesan cheese; grated
7	sl	(4" x 1/8") mozzarella cheese

Separate onions into rings, and saute in butter in a large Dutch oven until tender. Add broth, water, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Remove from heat, and stir in sherry. Place 7 ovenproof serving bowls on a baking sheet. Ladle soup into each bowl. Top each with bread cubes, about 1 teaspoon Parmesan cheese, and1 slice mozzarella cheese. Broil 6 inches from heat until cheese melts. Yield: 7 cups.

Carolyn Baker of Tennessee, in October, 1985 "Southern Living". Typos by Jeff Pruett.

previous

next