French onion soup

Tuesday, January 6, 2009

The first time I ever ate this was in New Orleans. If you don’t have ovenproof serving dishes you can broil the cheese on the toast only and then place one slice on top of each bowl of soup.

What you’ll need:

1 Tbl butter
1 large onion, sliced
½ tsp sugar
1 ¼ c beef broth
1 ¼ c water
2 Tbl Worcestershire sauce
4 slices French bread
½ c shredded Swiss cheese
1 Tbl grated parmesan cheese

Arrange bread on a baking sheet and cook in a 300 degree oven for 20 - 25 minutes until crisp and dry. Melt butter in a medium saucepan. Add onion and sugar. Cook for 5 - 10 minutes, stirring constantly, until lightly browned. Add broth, water and Worcestershire sauce. Simmer 10 - 15 minutes. In a separate bowl, mix together cheeses. Spoon soup into 4 oven proof serving dishes. Top each with 1 slice of bread and sprinkle generously with cheese mixture. Place under broiler 2 - 3 minutes to melt cheese. Makes 4 servings.

butter - $1.75/pound
onion - $1.12
bouillon cubes - $1.89/jar of 20
Worcestershire sauce - $1.79
French bread - $1.50
Swiss cheese - $4.50/block
parmesan cheese - $1.99
Total - $3.83

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