Onion soup gratinee
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Slices, croutons also add more flavor to this updated soup. | ||
| 1 | tablespoon | Butter or margarine |
| 2 | Green onions, thinly sliced | |
| 1 | can | (10-1/2 oz.) Campbell's Condensed French Onion Soup |
| 1 | Soup can water | |
| 2 | tablespoons | Dry vermouth |
| 1 | cup | Pepperidge Farm Onion and Garlic Crouton |
| 1 | cup | Shredded Swiss cheese (4 oz.) |
Directions
Easier to eat and easier to use than traditional French bread Serves 4
instructions
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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