From: firstname.lastname@example.org (Blair Hamilton) Date: Tue, 21 Mar 1995 14:34:28 +0000 1 1/2 pounds red onions, peeled and halved 1/3 cup margarine or butter 3 cubes beef flavored bouillon 4 cups water 1/2 cup dry white wine 1/2 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp black pepper 4 ounces Swiss Cheese, or Gruyere 1/4 loaf French bread - Slice onions, thinly. - Melt butter in 2 quart Dutch oven. - Slowly cook onions in butter until lightly browned, about 20 mins. - Add Worcestershire sauce, salt, pepper to soup. Stir. - Shred cheese. - To serve soup, place a think slice of French bread into the bottom of each individual ovenware serving bowl. - Ladle soup into bowls. Top with a thick layer of shredded cheese. - Place under broiler or microwave until cheese melts. - Serve at once.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.