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Recipe by: ouissame
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See below ingredients and instructions of the recipe
1 ea Onion; large -xtract cubes
1 pt Broth 2 Bread; slices
Or Cheese; grated
1 pt Water; boiling - 2 beef e
Brown 1 large onion in butter in skillet, add 1 pint broth or 1 pint
boiling water and 2 beef extract cubes. Simmer until onion is tender. Toast
2 slices bread, sprinkle with grated cheese; place on top of soup in
casserole, place in oven to melt cheese. Serves 2.
Source: Cora T. Ruffle, Jerusalen Grange, Adams County, OH
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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