Rich Onion Soup
1 1/2 cups of thinly sliced onion
3 tablespoons of butter or margarine
1 quart of water
4 beef flavored bouillon cubes
1/4 teaspoon of pepper
five 1/2 inch thick slices of French bread, toasted
1 1/4 cups (5 ounces) of shredded Swiss cheese, divided
Sauté onion in butter in a large saucepan 10 minutes or until tender.
Add water, bouillon cubes, and pepper, stirring well; bring to a boil.
reduce heat; cover and simmer 25 minutes, stirring occasionally.
Ladle into ovenproof bowls; top each with a slice of bread and 1/4 cup
cheese. Place bowls on a baking sheet. Bake at 425ºF. for 5 minutes or
until cheese melts.
Serve immediately. Yield: 5 servings |
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