The Dobbin House Onion Soup
Source of Recipe
the Pittsburgh Post Gazette Sunday, February 17, 2002
List of Ingredients
6 cups beef stock
2 tablespoons butter
6 medium onions, diced
1 cup stewing beef, cut into 1/2-inch cubes
1 cup dry sherry
6 slices good white bread
12 slices Swiss cheese
12 slices provolone cheese
Recipe
Bring stock to boil. In skillet, melt butter, saute onions and brown beef. Add to stock and pour in sherry. Simmer 30 minutes. When ready, fill 6 bowls with soup. Place slice of bread, 2 slices Swiss cheese and 2 slices provolone cheese on top. Broil until cheese is browned. Serves 6.
|
|
member logon
