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3 large onions (about 2 lbs.), thinly sliced 1/4 cup butter or margarine, melted 3 cups beef broth 2 cups chicken broth 2 cups water 1/4 tsp. pepper 1/2 cup cooking sherry 6 3/4 -inch slices French bread, toasted Grated Parmesan cheese 6 (4- x 1/8-inch) slices mozzarella cheese Separate onions into rings, and saute' in butter in large Dutch oven until tender. Add next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Remove from heat, and stir in sherry. Place 6 ovenproof individual serving bowls on a baking sheet. Ladle soup into each bowl. Top each with French bread slice, about 1 tsp. Parmesan cheese, and 1 slice mozzarella cheese. Broil 6 inches from heat until cheese melts. |
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