*  Exported from  MasterCook  *
 
                            BEST YET ONION SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lg           Yellow sweet onions
    1       tb           Margarine
    1       tb           Olive oil
      1/4   ts           Coarsely ground pepper
    1       tb           Flour
    3       c            Beef broth (10 3/4 oz.size
                         Container) undiluted
    2       c            Water
                         Salt and pepper to taste
                         After cooking
    6       sl           Fench bread (toasted)
    2       tb           Parmesan cheese
    1       c            Grated Mozzarella or Jack
                         Cheese
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving