Best Yet Onion Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 large: Yellow sweet onions,
1 tbsp: Margarine,
1 tbsp: Olive oil,
1/4 tsp: Coarsely ground pepper,
1 tbsp: Flour,
3 cup: Beef broth, (10 3/4 oz.size
Container) undiluted,
2 cup: Water,
Salt and pepper to taste,
After cooking,
6 slice: Fench bread, toasted
2 tbsp: Parmesan cheese,
1 cup: Grated Mozzarella or Jack,
Cheese,
Directions:
Peel, and thinly slice onions. Put margarine in 4 quart dutchoven melt
margarine mixed with olive oil over medium high heat. Add onions, and
sauate stirring frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat, stir until all
traces of white flour disapear. Cook one minute longer, remove from
heat. Gradually add beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil. Reduce heat and
cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to
taste.. Pour soup into 6 individual oven proof serving bowls. Place
the bowls on a jelly roll pan, top soup with a slice of toasted
french bread. Sprinkle liberally with parmesan and gratted cheese.
Place bowls 6 inches from preheated broiler or oven preheated to
425F. Broil or bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.
Source Kitchen of Marina Cheesman
Source from luhu.jp
margarine mixed with olive oil over medium high heat. Add onions, and
sauate stirring frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat, stir until all
traces of white flour disapear. Cook one minute longer, remove from
heat. Gradually add beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil. Reduce heat and
cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to
taste.. Pour soup into 6 individual oven proof serving bowls. Place
the bowls on a jelly roll pan, top soup with a slice of toasted
french bread. Sprinkle liberally with parmesan and gratted cheese.
Place bowls 6 inches from preheated broiler or oven preheated to
425F. Broil or bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.
Source Kitchen of Marina Cheesman
Source from luhu.jp