Onion Soup with Cheese Toast
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
onions
sliced or chopped |
|
| 2 | cups |
water
boiling |
|
| 2 | cups |
milk
|
|
| 1 | x |
butter
large lump |
*
|
| 1 | cup |
cheese bread
grated |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | slices |
bread
buttered, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
onions
sliced or chopped |
|
| 473 | ml |
water
boiling |
|
| 473 | ml |
milk
|
|
| 1 | x |
butter
large lump |
*
|
| 237 | ml |
cheese bread
grated |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | slices |
bread
buttered, toasted |
|
Directions
Cook the onions in salted water until tender, add the milk and simmer together for about 10 minutes.
Add the butter and pepper.
Put a slice of the buttered toast in each flat bottomed soups dish, heap grated cheese on the toast, and pour the soup broth over top.
