French Onion Soup
Prep Time – 15 mins. Cook Time - 25 mins. Serves 6
1½ pounds onions, thinly sliced (I use a combination of yellow, white, and red
¼ cup butter (or half olive oil/ half butter)
3 – 10½ ounce cans condensed beef broth (or fresh. You can also substitute veg. bouillon)
1 t. Worcestershire sauce
¼ t. salt (optional)
6-8 slices of French bread
Grated Parmesan cheese
In a 3-quart saucepan, cooked sliced onion in butter until tender, about 20 minutes. Add broth, Worcestershire sauce, salt and a dash of pepper. Bring to boiling and shut off heat.
Sprinkle toast slices with grated Parmesan cheese, place under broiler until cheese is slightly brown. Ladle soup into bowls and float toast slices on top.
Or place toast in the bottom of oven-proof bowls and ladle soup over it, sprinkle with Parmesan cheese and place bowl under broiler until cheese is lightly brown ad melted.
Options - you can replace the parmesan cheese with Swiss, gruyere, or some other easily melted cheese for a more traditional presentation.
1½ pounds onions, thinly sliced (I use a combination of yellow, white, and red
¼ cup butter (or half olive oil/ half butter)
3 – 10½ ounce cans condensed beef broth (or fresh. You can also substitute veg. bouillon)
1 t. Worcestershire sauce
¼ t. salt (optional)
6-8 slices of French bread
Grated Parmesan cheese
In a 3-quart saucepan, cooked sliced onion in butter until tender, about 20 minutes. Add broth, Worcestershire sauce, salt and a dash of pepper. Bring to boiling and shut off heat.
Sprinkle toast slices with grated Parmesan cheese, place under broiler until cheese is slightly brown. Ladle soup into bowls and float toast slices on top.
Or place toast in the bottom of oven-proof bowls and ladle soup over it, sprinkle with Parmesan cheese and place bowl under broiler until cheese is lightly brown ad melted.
Options - you can replace the parmesan cheese with Swiss, gruyere, or some other easily melted cheese for a more traditional presentation.