"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4-6 medium onions, peeled 1/2 c. butter salt and pepper to taste 1 qt. broth (beef broth is best but can use chicken) 1/2 c cheddar cheese
Slice onions Saute in butter over a very low flame for 45 mins. or until golden brown. Add boullion and seasoning. Simmer 1 hour over a low flame adding boullion or water ifr stock reduces too much. Pour into oven proof bowls. Garnish with cheese and put under broiler until cheese melts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.