Yield: 4 Servings
|3 cups||Thinly sliced onions|
|3 cans||10 1/2 oz. beef broth soup|
|4 \N||Holland rusk slices|
|¼ cup||Grated gruyere cheese|
|2 tablespoons||Grated parmesan cheese|
Day before: 1. Saute onion in butter in skillet until golden, not browned - for approx. 8 minutes. 2. In saucepan, combine broth and sautéed onion.....bring to a boil. 3. Leave saucepan in refrigerator overnight.
1. Reheat in saucepan. 2. Pour soup into French Onion soup bowls. 3.
Cover with rusks and dip rusks into soup. 4. Sprinkle with cheeses.
5. Broil for 1 - 2 minutes until cheese is bubbly.
Tried and true and excellent. Mary Ellen Dunn typed in MMformat by cjhartlin@...