Title: Onion Soup (Kd)
Categories: None
Yield: 1 Servings

4 lg Onions
2 Soup spoons butter
Salt
3 sl French bread, toasted for
-each bowl
Grated cheese: parmesan,
-mozzarella, etc.

(very special) (translated by Lori Siegel)

In butter, halfway cook the onions. Add a little water, let cook, add salt.
Put through a food processor while adding a little water. Toast french
bread slices. Grate the cheese.

Pour liquified onions into individual terra cotta or pyrex bowls, which can
go in the oven. Arrange 3 slices bread per bowl, cover generously with
grated cheese. Put in the oven to melt.

Posted to JEWISH-FOOD digest V96 #105

From: Daniella De Picciotto

Date: Tue, 17 Dec 1996 11:51:05 -0200 (EDT)