From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Melt butter or margarine in a large saucepan. Add both onions and cook over medium heat until soft but not brown, 5-7 minutes.
2. Add the flour and cook for 2 minutes, stirring constantly. Blend in the paprika, chicken broth and beer. Bring to a boil. Reduce heat and simmer for 1 hour, uncovered.
3. Preheat oven to 350 degrees. Brush bread slices with oil and toast for 12-15 minutes, until golden. Combine cheeses and spread thickly on the toasts. Broil until melted and bubbling. Place 1 to 2 in each bowl and pour hot soup over toasts. Serve immediately.
SERVES: 6
- 1/4 cup butter or margarine
- 3 onions, thinly sliced
- 1/2 cup minced green onions
- 1/4 cup flour
- 1-1/2 teaspoons paprika
- 6 cups chicken broth
- 1 cup dark beer
- 1 French bread baguette, sliced
- Olive oil
- 8 ounces Swiss cheese, grated
- 8 ounces Roquefort cheese, crumbled
TO PREPARE:
1. Melt butter or margarine in a large saucepan. Add both onions and cook over medium heat until soft but not brown, 5-7 minutes.
2. Add the flour and cook for 2 minutes, stirring constantly. Blend in the paprika, chicken broth and beer. Bring to a boil. Reduce heat and simmer for 1 hour, uncovered.
3. Preheat oven to 350 degrees. Brush bread slices with oil and toast for 12-15 minutes, until golden. Combine cheeses and spread thickly on the toasts. Broil until melted and bubbling. Place 1 to 2 in each bowl and pour hot soup over toasts. Serve immediately.
SERVES: 6
