Heat the oil in a saucepan; saute the onions over very low heat, until golden brown and soft. Stir Frequently. Add the broth and pepper. Cook over low heat 45 minutes. Divide among 6 individual oven proof bowls. Sprinkle with the cheese and place in a preheated 425 degree oven for 5 minutes.
My younger daughter became a vegetarian while at college. I adapted a recipe from "The Low Salt, Low Cholesterol Cookbook" published in 1974 for her.
This recipe has been added to the following public cookbooks:
Jpschooner's First Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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