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
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.