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RECIPE TITLE "French Onion Soup" courtesy of The Library Of E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
e-cookbooks.net is a Division of VJJE Publishing Co.
 4 servings  --
 easy
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RECIPE INGREDIENTS
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese |
 
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RECIPE METHOD
Heat vegetable oil in a large soup pot or saucepan over medium high heat.
Add the sliced onions and saute for 20 minutes until the onions begin to
soften and start to become translucent. Add the beef broth, water, salt,
garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes. To make the
croutons, separate the bottoms from tops of the hamburger buns. Set aside
the bottoms, and cut the crown of the tops to make them the same size and
shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F.
Place the bread in the the oven directly on the rack and bake for 15 to 20
minutes or until each piece is golden brown and crispy. Set aside. When the
soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on
top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone. Place the bowl into your oven set to high broil. Broil the soup
for 5 to 6 minutes or until the cheese is melted and starting to brown (you
may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat for the remaining bowls. |
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