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    • The Best And Easiest French Onion Soup

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats, Dairy French Easy, Soups, Vegetables 4 Servings

    INGREDIENTS

    1/4 c Butter
    3 c Thinly sliced onions
    3 10 1/2 oz. beef broth soup
    4 Holland rusk slices
    1/4 c Grated gruyere cheese
    2 T Grated parmesan cheese

    INSTRUCTIONS

    Day before: 1. Saute onion in butter in skillet until golden, not
browned - for approx. 8 minutes. 2. In saucepan, combine broth and
sautéed onion.....bring to a boil. 3. Leave saucepan in refrigerator
overnight.  To Serve:  Reheat in saucepan. 2. Pour soup into French
Onion soup bowls. 3.  Cover with rusks and dip rusks into soup. 4.
Sprinkle with cheeses.  5. Broil for 1 - 2 minutes until cheese is
bubbly.  Tried and true and excellent.  Mary Ellen Dunn typed in
MMformat by  cjhartlin@msn.com Posted to MM-Recipes Digest V5 #029 by
"Cindy  Hartlin" <cjhartlin@email.msn.com> on Jan 29, 1998

    A Message from our Provider:

    “Christian ARE better BECAUSE they are forgiven.”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 219
    Calories From Fat: 137
    Total Fat: 15.5g
    Cholesterol: 40.1mg
    Sodium: 1702.2mg
    Potassium: 424.5mg
    Carbohydrates: 11.5g
    Fiber: 2g
    Sugar: 5.1g
    Protein: 9.4g


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