Best Yet Onion Soup

* Exported from MasterCook *

BEST YET ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lg Yellow sweet onions
1 tb Margarine
1 tb Olive oil
1/4 ts Coarsely ground pepper
1 tb Flour
3 c Beef broth (10 3/4 oz.size
Container) undiluted
2 c Water
Salt and pepper to taste
After cooking
6 sl Fench bread (toasted)
2 tb Parmesan cheese
1 c Grated Mozzarella or Jack
Cheese

Peel, and thinly slice onions. Put margarine in 4
quart dutchoven melt margarine mixed with olive oil
over medium high heat. Add onions, and sauate stirring
frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat,
stir until all traces of white flour disapear. Cook
one minute longer, remove from heat. Gradually add
beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil.
Reduce heat and cook uncovered, for 30 - 40 minutes.
Taste soup and add salt paper to taste.. Pour soup
into 6 individual oven proof serving bowls. Place the
bowls on a jelly roll pan, top soup with a slice of
toasted french bread. Sprinkle liberally with parmesan
and gratted cheese. Place bowls 6 inches from
preheated broiler or oven preheated to 425F. Broil or
bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.

Source Kitchen of Marina Cheesman



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