Yield: 3 servings
|½ cup||Cold water|
|14 cups||Beef broth|
Cook onions until tender. Add water; stir in flour. Add to broth.
Let cook 2 hours. Put croutons in the bottom of each bowl. Pour soup over croutons. Sprinkle cheese over the top. Randy Rigg Kevin Aiken said to Randy Rigg on 9/5/94: Randy, that seems like a fast and simple way to make french onion soup,but I would make 2 suggestions in addition to the sliced onions take 1 lagre onion, skin it and cut it in half, then either saute or roast the onions off until very brown, but not burnt, and add them to the broth, it will help give it a deep color and a richer flavor...the second is it can't be french onion soup with out a little shot of sherry in it 8-) Recipe By :
From: Marjorie Scofield Date: 05-25-95 (159) Fido: Cooking