2 c Onions -- thinly sliced 1/2 c Margarine 1/4 c Flour 2 c Chicken broth 2 c Milk 1 3/4 c Mozzarella cheese shreded -(6-8 oz) Salt & pepper
to taste Croutons :
optional In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve 1/2 qts.) A recipe of Sharon Berthelote of Sunburst, Montana.