| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Soups, Easy, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3 |
c |
Thinly sliced onions |
| 3 |
cn |
10 1/2 oz. beef broth soup |
| 4 |
|
Holland rusk slices |
| 1/4 |
c |
Grated gruyere cheese |
| 2 |
tb |
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:
1. 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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