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| ONION SOUP |
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- 1 pound onions
- 2 tablespoons butter
- 1 tablespoon flour
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- 1½ quarts rich chicken
stock
- Salt--Pepper
- Parmesan Cheese
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Slice and sauté onions in butter until brown. Sprinkle
with flour and stir. Add to chicken stock, adding slowly and
stirring until smooth. Season with salt and pepper. If made in
the morning and allowed to stand several hours before serving
the flavor improves. Serve with a piece of French bread sprinkled
with Parmesan cheese and toast in the oven at the last moment.
Serve extra cheese to be sprinkled over soup at the table. Serves
6. |
Purchase soup
cookbooks
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