FRENCH ONION SOUP|
12 onions, thinly sliced
4 Tbsp. bacon fat or (butter,
margarine or olive oil)
1 tsp. Worcestershire sauce
1 drop Tabasco sauce
1 tsp. Kitchen Bouquet
French bread, toasted
6 Tbsp. freshly grated
14 c. water containing 20 beef
bouillon cubes or 14 c.
homemade beef stock or
canned consomme (14 c. of
only one of the listed)
salt and pepper
Fry onion gently in bacon fat until golden brown.
Measure water into a large saucepan. Add bouillon cubes. When
cubes have dissolved, add the onions, Worcestershire sauce,
Tabasco sauce and Kitchen Bouquet. Simmer, covered, for one
hour. Season with pepper and add salt, if necessary. Toast
slices of French bread, top each slice with Parmesan cheese and
slip under the broiler. Top each bowl of soup with a piece of
toast. Add more Parmesan cheese, if desired.
The trick: using plenty of onions.
From the Culinary Library.
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