Buttery Onion Soupsoups ----COUNTRY WOMAN 01/93---- 2 cup onions; thinly sliced 1/2 cup margarine 1/4 cup flour 2 cup chicken broth 2 cup milk 1 3/4 cup mozzarella cheese shreded (6-8 oz) 1 salt & pepper; to taste 1 croutons; optional 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 1 1/2 qts.) A recipe of Sharon Berthelote of Sunburst, Montana. |
