Onion Soup Cyrano
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
sliced |
|
| ½ | cup |
butter
|
|
| 1 ½ | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | slices |
french bread
toasted |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
sliced |
|
| 118 | ml |
butter
|
|
| 1.5 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | slices |
french bread
toasted |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to hot at 400℉ (200℃).
Sauté the onions in four tablespoons of the butter until golden, stirring often.
Add the stock and boil 10 minutes. Season to taste with salt and pepper.
Place the toast in one large or four small casseroles, add the soup and sprinkle with cheese.
Dot the top with the remaining butter.
Bake until the top is golden brown.
