CLIFFORD NEUMAN, COOKING, RECIPES, HOME TECHNOLOGY, HIKING.

Onion Soup

This is gooey concoction of beef boulion, sauteed onions, garlic toast, and a combination of gruyer and swiss cheeses.
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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.

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Copyright 1995-2005 Clifford Neuman