Basic Onion Soup
Yield
4 - 6 ServingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
onions
|
|
| 6 | tablespoons |
olive oil
|
|
| 6 | cups |
water
or stock of choice |
|
| 4 | each |
bouillon cubes
(if soup stock is not used) |
* |
| 6 | slices |
bread
toasted |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
gruyere cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
onions
|
|
| 9E+1 | ml |
olive oil
|
|
| 1.4 | l |
water
or stock of choice |
|
| 4 | each |
bouillon cubes
(if soup stock is not used) |
* |
| 6 | slices |
bread
toasted |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
gruyere cheese
grated |
*
|
Directions
Cut the onion into thin slices. Pour the oil into teaspoon he soup pot and cook the onions slowly until they turn brown. Stir continually. Add the water and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and simmer for 10 more.
Add the salt and pepper. Stir well. Pour the soup into oven-proof soup bowls.
Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350 F) for 5 to 10 minutes.
Serve the soup with the cheese begins to bubble.
