French Onion Soup
|Onion||1 Large (Extra Large)|
|Crisco||3 Tablespoon (Butter Flavored)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Water||5 Cup (80 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||3 Tablespoon|
|Instant chicken bouillon granules||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Seasoned croutons||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cut in half lengthwise, then crosswise into thin slices.
Melt Butter Flavor Crisco® in 3-quart saucepan over medium heat.
Add onion and garlic; cook about 20 minutes or until onion is soft and transparent, stirring occasionally.
Stir in flour.
Add water, wine, beef and chicken bouillon granules and Worcestershire sauce.
Heat to boiling.
Reduce heat to low; cover and simmer for 15 minutes.
Ladle soup into individual serving bowls.
Top with seasoned croutons and sprinkle with Parmesan cheese.