Thursday, June 18, 2009

Onion Soup


4 large onions
3 tbsp butter
3 pints of beef stock
1 tsp worcestershire sauce
salt to taste
1/8 tsp pepper
1/2 tsp paprika
thin slices of bread, toasted,
grated parmesan cheese

  • Slice onions thin, brown in butter, add more butter if necessary to keep onions moist while cooking.
  • When onions are tender, add hot beef stock, worcestershire sauce and seasoning.
  • Bring to boil, pour soup in individual casseroles and arrange the sliced toasted bread on top. Sprinkle grated cheese generously, put under low broiler flame to brown. Serve immediately.

No comments: