I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Wednesday, August 17, 2011

Onion Soup

2 onions, chopped
1/4 C butter

2 Tb flour
21 oz beef broth
2 1/2 C water

6 slices french bread

1/2 Parmesan cheese, grated
1/2 C Swiss cheese, shredded

Saute butter and onions about 20 minutes.

Stir in flour, broth, and water.  Boil then reduce to simmer for 20 minutes.

Oven to 425.

Toast bread slices and place into bowls.

Pour soup over the top.  Sprinkle with cheese and bake for 10 minutes

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