MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bavarian Beer Onion Soup
 Categories: Soups, German, Beef, Beer
      Yield: 6 Servings

           Sachet bag:
      1    Bay leaf
    1/2 ts Dried basil
    1/2 ts Dried thyme
    1/2 ts Dried oregano
    1/2 ts Fennel seed
    1/2 ts Ground nutmeg
    1/4 c  Black peppercorns
           Soup:
      5    Onions; sliced 1/4" thick
      1 ts Garlic; crushed
      3 tb Butter
      5 c  Water
  1 1/2 c  Pilsner Beer
    1/2 tb Maggi seasoning
      4 tb Beef base

  To make the sachet bag, combine the bay leaf, basil, thyme,
  oregano, fennel seed, nutmeg and peppercorns in a piece of
  cheesecloth and tie it with a string.  If you don't have
  cheesecloth, use a coffee filter.

  Meanwhile, saute onions and garlic in butter until deep brown.
  Transfer to a saucepan and add the water and beer. Bring to a
  boil. Add the sachet bag of spices, the maggi Seasoning and the
  beef base. Simmer slowly for 30 mintues.

  Recipe by: Executive Chef Robin Flower, Der Rheinlander
  Restaurant, Portland, Oregon.

  Source: Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997.

  Posted by: Brenda Adams

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