| 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
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Nutrition (calculated from recipe ingredients)
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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