| Peppered Onion
Soup |
8 Servings |
24 Servings |
| Onions, peeled, sliced
thin |
1 1/3 lb. |
4 lbs. |
| Margarine |
1 1/2 oz. |
4 oz. |
| Beef stock |
1 qt. |
3 qt. |
| Chicken stock |
1 qt. |
3 qt. |
| Durkee® Garlic Pepper |
2 tsp. |
2 Tbsp. |
| Sherry, dry |
1/4 cup |
3/4 cup |
| Brown onions
in stock pot with margarine until brown color develops on edges of
onions. Add beef and chicken stock. Stir in Durkee® Garlic Pepper.
Simmer about 25 minutes. Add sherry just before serving. May be served
with toasted croutons. |
© 1997-2008 ACH Food Companies, Inc.
Webmaster: WinCommunications,
Inc.
|
