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 French Onion Soup |
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 soups |
 elenger |
 2008-09-08 16:23:02 |
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1 Red Onion, Thinly Sliced
1 Yellow Onion, Thinly Sliced
1/4 Cup Butter
2 TBLS All-purpose Flour
2 (10.5 oz) Cans Beef Broth
2 1/2 Cups Water
1/2 Cup Grated Parmesan Cheese
1/2 Cup Shredded Swiss Cheese
1 tsp Worstershire Sauce
To Taste Beef Bullion Paste
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- In a medium-large pot saute onions in butter until soft. (approximately 20 minutes)
- Stir in flour until a paste forms on onions. Then gradually add beef broth and water, stiring mixture. Bring to a boil.
- Preheat oven to 425 degrees. Simmer soup for 20 minutes. Stir occasionally. Add Worstershire sauce (optional) and bullion paste a little at a time. You can use bullion cubes instead of paste, but be sure to let the cubes desolve before adding more cubes. The paste will allow for almost instant tasting and better results.
- If you are enjoying the soup with bread bowls spoon soup into bread bowl and cover top with cheese and bake in oven for approx. 10 minutes. If you are not using bread bowls you can toast French Bread in the oven. Place the toasted bread in the bowl and spoon soup over bread, then bake until the cheese is melted.
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