Onion soup gratinee

Yield: 4 servings

Measure Ingredient
\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. *

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