Basic onion soup

Yield: 6 Servings

Measure Ingredient
6 larges Onions
6 tablespoons Olive oil
6 cups Water or stock of choice
4 \N Bouillon cubes (if soup stock is not used)
6 slices Bread, toasted
\N \N Salt and pepper to taste
\N \N Grated Gruyere cheese

Cut the onion into thin slices. Pour the oil into t 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) for 5 to 10 minutes. Serve the soup with the cheese begins to bubble.

Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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