Jul

19

FRENCH ONION SOUP

July 19, 2008 |


3 sliced onions sautéed in 1/2 c. butter

2 Tbs. Instant beef soup mix or 6 bouillon cubes

4 c. water

1 tsp. Worcestershire sauce

1/2 salt

 

Combine sautéed onions (sometimes I add a few fresh mushrooms, sliced) and liquid simmering until onions are cooked. Just before serving pour into bake proof soup mugs or bowls and place a slice of toast on top of soup. Arrange several slices of your favorite cheese on top of toast and bake a few minutes in oven until cheese is bubbly. Or you can add some of Marie Calendar’s croutons and sprinkle Parmesan cheese over each serving. It makes four servings. (I’ve tried melting cheese in microwave but it makes toast soggy.)


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