Buttery onion soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onions; thinly sliced |
| ½ | cup | Margarine |
| ¼ | cup | Flour |
| 2 | cups | Chicken broth |
| 2 | cups | Milk |
| 1¾ | cup | Mozzarella cheese shreded (6-8 oz) |
| Salt & pepper; to taste | ||
| Croutons; optional | ||
Directions
COUNTRY WOMAN 01/93
In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour.
Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil).
Season to taste with salt and pepper. Serve with croutons if desired.
Yield: 6 servings (about 1½ qts.) A recipe of Sharon Berthelote of Sunburst, Montana.
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