reid@decwrl.UUCP (08/08/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE ONION-SOUP-1 SP "26 May 86" 1986 .RZ "ONION SOUP" "Easy onion soup" This recipe came from some ancient recipe cards we have. It makes a great starter and is almost trivially easy to prepare. .IH "Serves 4\-6" .IG "1\(12 lb" "onions" "750 g" .IG "4 cups" "beef stock" "1 l" .IG "2 oz" "butter" "50 g" .IG "" "salt, pepper" .PH .SK 1 Peel and slice the onions thinly. .SK 2 Fry the onions in the butter until golden brown. This will take about 30 minutes. .SK 3 Add the stock and simmer for 30 minutes. .SK 4 Season and serve. .NX The amount of onions can be varied down to about half the amount given above. Onion soup in no way makes me a cannibal. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 1 hour cooking. .I Precision: approximate measurement OK. .WR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk