The best and easiest french onion soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3 | cups | Thinly sliced onions |
| 3 | cans | 10 1/2 oz. beef broth soup |
| 4 | Holland rusk slices | |
| ¼ | cup | Grated gruyere cheese |
| 2 | tablespoons | Grated parmesan cheese |
Directions
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.
To Serve:
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@...
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin" <cjhartlin@...> on Jan 29, 1998
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