Beef And Burgundy Starter

1 Onion
8 Whole cloves
3 c Beef broth
2 c Burgundy or dry red wine
Tabasco sauce

Stud onion with cloves. Place in large saucepan with broth and
burgundy; bring just to boil. Reduce heat and simmer, covered, for 5
minutes. Remove onion. Add Tabasco to taste. Ladle into heated mugs
or soup cups. Serve with scallion brushes and thin Melba toast. Makes
8 servings. Note: To make scallion brushes, trim root ends of
scallions and cut green part only into strips to form tops of
“brushes.” Yield: 8 servings
Yields
8 Servings