French Onion Soup
Soups & Stews
Serves: 4
From Locust Valley parents' council's 1983 cookbook (1983)
Recipe by: Monica Love
Ingredients
• 3 cups sliced onion, about 3 medium 5
• 2 Tbs butter
• 2 cans (104 oz each) condensed beef
• broth or bouillon -
• 1.5 cups water
• 1 tsp Worcestershire sauce
• sliced mozzarella cheese
• grated parmesan cheese
Instructions
• In covered large sauce pan, cook onion in
• butter over low hear about 30 minutes, stirring occasionally. Add beef broth, water
• and Worcestershire sauce; heat to boiling.
• Reduce heat; cover and simmer about 30 minutes.
• Place 4 slice toasted bread in each of 4 soup
• bowls; pour hot soup over bread. You may
• either add sliced mozzarella and bake in oven
• (350 degrees) until golden brown or sprinkle
• parmesan cheese over soup and serve hot.
• Makes 4 servings. Recipe can be doubled.
Original Recipe Scan
This recipe was transcribed from an original church cookbook. View the original scan below:
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