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FRENCH ONION SOUP 10 medium onions, thinly sliced 1/4 c. butter or margarine 5 c. water 1 can beer 2 Tbsp. Worcestershire sauce 9 beef bouillon cubes 1/2 tsp. salt dash of pepper 1/2 tsp. dry mustard 1/2 tsp. celery seed 1 bay leaf 1 c. wine (white) croutons Mozzarella cheese Cook onions in pan in butter until tender. Add water, beer, Worcestershire sauce, bouillon cubes, salt, pepper, dry mustard, celery seed, bay leaf and wine and simmer for 1 hour, covered. Place desired number of ovenproof bowls on baking sheet. Ladle 1 cup soup into each bowl, top with 2 tablespoons croutons each. Slice cheese in slices; lay across top. Broil 6 inches from heat until cheese melts and starts to brown. Note: Soup has richer taste if allowed to set overnight (without croutons or cheese). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |