Onion and cider soup gratin
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 5 | cups | Onions; Thinly Sliced |
| 4 | cups | Apple Cider; (Brown Preferred) |
| 4 | cups | Beef Or Vegetable Stock |
| Salt And Pepper; To Taste | ||
| Stale Or Toasted Bread | ||
| 1 | pounds | Shredded Cheese; (Combination Best) |
Directions
In a large pot, melt butter and cook onion uncovered, until it turns a golden brown color, about 30 minutes. Add cider and stock, bring to a boil, then simmer for about 30 minutes. Add salt and pepper to taste. Preheat broiler. Ladle soup into ovenproof bowls, leaving a ¼ to ½ inch space at the top. Float a slice of whatever bread yhou are using on top of the soup. Top with cheese and place in broiler just until cheese is bubbly and light browned. Serve with a salad for a terrific meal on a chilly night.
Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Heidi Johnson, Du Page County FEMALE Posted to recipelu-digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998
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