French Onion Soup
Saturday October 31, 2009 9:44 AM
Ingredients:
How to prepare:
Saute onion in the butter until light brown. Add salt, pepper and bay leaf. Add the sherry wine and simmer for a few minutes. Add beef consomme and chicken broth. Cook for approximately 20 minutes. Let boil for 10 minutes. Ladle into 6 bowls. To each bowl add 1 crouton and half a teaspoon grated cheese. Lay 1 slice of provolone cheese over each bowl and cover with a thin layer of parmesan cheese. Bake in broiler until cheese is bubbly and brown. Or place in a 425 degree oven until brown. Serve with a tossed salad and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 pound sliced onions
- butter
- salt & white pepper
- 1 bay leaf
- 1 oz. dry sherry wine
- 3 cups beef consomme
- 3 cups chicken broth
- 6 large croutons
- 6 tsp. grated romano or parmesan cheese
- 6 slices provolone cheese
How to prepare:
Saute onion in the butter until light brown. Add salt, pepper and bay leaf. Add the sherry wine and simmer for a few minutes. Add beef consomme and chicken broth. Cook for approximately 20 minutes. Let boil for 10 minutes. Ladle into 6 bowls. To each bowl add 1 crouton and half a teaspoon grated cheese. Lay 1 slice of provolone cheese over each bowl and cover with a thin layer of parmesan cheese. Bake in broiler until cheese is bubbly and brown. Or place in a 425 degree oven until brown. Serve with a tossed salad and crusty bread. Enjoy!
Shared by: Laurie, TheBAG Lady
