|
|
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 Parmesan cheese 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. 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. |