Traditional French Onion Soup

Description

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 6-8

Ingredients

• ⅓ cup butter or margarine
• 5 cups thinly sliced onions, about 2 pounds
• 4 cans (10½ ounces each) condensed beef broth
• 1 soup can water
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 6 to 8 French bread slices, 1 inch thick
• ¼ cup grated Parmesan cheese

Procedures

1. Melt butter in large skillet.
2. Add onions; cook over moderately low heat 30 minutes, stirring frequently.
3. In large saucepan combine onions, beef broth, water, salt and pepper.
4. Bring to a boil.
5. Reduce heat; cover and simmer 1 hour.
6. Toast bread.
7. Place toast in one large or in individual bowls.
8. Add soup; sprinkle toast with cheese.
9. Serve with additional cheese, if desired.