Bowersox onion soup

Yield: 4 servings

Measure Ingredient
8 \N Med-Lg Onions
4 tablespoons Butter Or Margarine
2 cans Beef Consomme, Concentrated (10 3/4 Oz Ea)
2 cans Water
½ teaspoon Salt
½ teaspoon Worcestershire Sauce
½ \N Loaf
\N \N Thick Rounds
\N \N Mozzarella Or Provolone Cheese -- thinly sliced
\N \N Parmesan Cheese -- grated
\N \N French Bread, Cut In 2\"

1. Cut the onions in ⅜-inch slices, then cut the slices in half.

2. In a 4-qt stockpot or Dutch oven, saute the onions in the butter.

Do this VERY SLOWLY, over medium heat until deep, dark brown, with a thickened, almost caramelized texture without being burned. This should take a minimum of 20 mins.

3. Add the consomme, water, salt, and Worcestershire sauce and simmer until hot. Preheat the broiler. 4. Place 1 piece of the French bread in individual ramkins or high-sided, broiler-safe bowls. Ladle the soup over the bread until it is covered and the soup is near the top of the ramkins or bowls.

Cover the ramkins or bowls with the mozzarella cheese, and place under broiler until the cheese is melted and beginning to brown on top. Serve with grated cheese. Makes 4 to 6 servings.

Recipe By : In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0

From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

Similar recipes