Yield: 4 servings
|\N \N||Slices, croutons also add more flavor to this updated soup.|
|1 tablespoon||Butter or margarine|
|2 \N||Green onions, thinly sliced|
|1 can||(10-1/2 oz.) Campbell's Condensed French Onion Soup|
|1 \N||Soup can water|
|2 tablespoons||Dry vermouth|
|1 cup||Pepperidge Farm Onion and Garlic Crouton|
|1 cup||Shredded Swiss cheese (4 oz.)|
Easier to eat and easier to use than traditional French bread Serves 4
In 4-cup glass measure, combine butter and onions. Microwave, uncov- ered, on HIGH 1 min. or until onions are wilted. Stir in soup, water and vermouth. Microwave, uncovered, on HIGH 5 min. or until boiling, stirring once during cooking.
Ladle soup into four 10-oz. bowls. Sprinkle croutons over soup; sprinkle with cheese. Let stand, uncovered, 1 min. or until cheese is melted.
*TIP In high-altitude areas, food may cook slower, even though * * it may boil vigorousl y. For liquid mixtures such as soups, * * you may need a larger container; also remove the cover if * * it's boiling too hard. To compensate for low boiling temp- * * eratures, increase the power level by one level or lengthen * * cooking time.
Liquids also tend to evaporate faster at high * * altitudes, so you may need to add more water or liquid. *