Onion Soup
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
large, sliced |
|
| 6 | tablespoons |
butter
|
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 4 | each |
french bread
sliced into 3/4 inch thick pieces |
*
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
large, sliced |
|
| 9E+1 | ml |
butter
|
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
all-purpose flour
|
|
| 4 | each |
french bread
sliced into 3/4 inch thick pieces |
*
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Spread french bread with ⅓ of butter.
Toast until brown and set aside.
In soup pot melt remaining butter.
Add onions and sauté until tender.
Add stock.
Add salt and pepper to taste.
Add flour and mix until smooth.
Simmer 15 minutes.
Pour in separate serving bowls and place toasted bread on top.
Sprinkle with cheddar cheese and broil until light brown.
