Onion Soup
This is gooey concoction of beef boulion, sauteed onions, garlic toast, and a combination of gruyer and swiss cheeses.Ingredients:
1/2 cup Peanut oil (must be peanut oil)
10 cups Thinly chopped onions
3 10+1/2 oz cans Beef boulion
64 oz Water
8 oz White wine (optional)
1 pound Grated gruyere or swiss cheese (or mixture)
8 slices White Toast
8 tbsp Flour
Black Pepper to taste
Garlic powder to taste
Shredded Parmesan cheese to taste (optional)
Serves 8
Saute onions in oil until golden. Stir in flour and cook stirring 2 or 3 minutes. Add soup, water, and optionally the white wine. Add pepper to taste. Bring to a boil and simmer 30 minutes
Meanwhile, toast the bread.
Transfer soup to individual oven proof bowls. Top with toast, sprinkle with garlic powder, and top with cheese. Optionally sprinkle with the shredded Parmesan cheese.
Bake at 375 degrees for 10 minutes or until cheese is bubbly and lightly browned.
Cooking with
Cheese