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FRENCH ONION SOUP 3 lb. peeled onions, sliced 1/8-inch thick (start with 5 lb. bag onions) 4 oz. (1 stick) margarine 1 1/2 tsp. pepper 3 qt. canned beef bouillon or 12 tsp. powdered bouillon 1 c. white wine 1 Tbsp. paprika 1 bay leaf 3/4 c. flour 2 tsp. salt French bread Swiss cheese Saute onions in melted margarine for 1 1/2 hours in large pot. Add all other ingredients, except bouillon. Saute over low heat 10 minutes more. Add bouillon and simmer 2 hours. Makes 2 quarts. Best when made a day before serving. Serve in ovenproof bowls. Top with slices of French bread and grated Swiss cheese. Broil until cheese melts. 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. |