February 2009

French Onion Soup

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Oooh-la-la, the French have given some great gifts to the United States. Who knows whether French Onion Soup is even a good choice in faraway France. Doesn’t matter. It sure can warm February days in the good ole USA.

French Onion Soup

3 onions, thinly sliced

1/4 cup butter or margarine

2 Tablespoons flour

3 cans beef broth

2 Tablespoons Worcestershire sauce

1 cup water

6 to 8 slices French bread, toasted

6 to 8 slices Provolone cheese

In medium saucepan, sauté onions in butter until soft (about 20 minutes). Stir in flour and gradually add broth, water and Worcestershire sauce. Bring to a boil.

Simmer for about 20 minutes. Place 1 slice of toasted French bread in soup bowl or ramekin. Cover with 1 to 2 slices of the Provolone cheese. Bake at 425 degrees for 5 to 7 minutes or until cheese is slightly melted. Serves 6 to 8 people.

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