Title: Onion soup marseille
 Categories: Clay cooker, Soups
      Yield: 4 Servings
 
      1 lb Onions, diced
      2 oz Butter, melted
  2 1/2 pt Hot beef broth
      8 oz Grated cheese
    1/4 pt White wine
           Salt, pepper
      8    Slices French bread, 1 inch
           Thick
 
  Soak lid of cooker. Pour melted butter into the cooker. Add onions and
  spices.  Cover.  Put cooker into cold oven, turn temperature to 425F
  and let cook for 30 minutes. Add hot beef broth and wine, place bread
  slices on top and sprinkle with grated cheese. Return to oven and
  bake uncovered for 20 minutes. From Schlemmertopf recipe book.
  Formatted by Linda Caldwell