Onion Soup With Okra
|Onions||3 Medium, thinly sliced|
|Garlic||8 Clove (40 gm), minced / pressed|
|Regular strength chicken broth||5 Cup (80 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Frozen sliced okra||9 Ounce (About 2 Cups)|
In a 5- to 6-quart pan over medium heat, cook butter, onions, and garlic; stir often until onion is golden and sweet-tasting, about 45 minutes.
Add broth and carrots to pan.
Bring to a boil over high heat, cover, and cook until carrots are tender to bite, about 5 minutes.
Stir in okra; heat until hot.
Ladle soup into 4 to 6 bowls and serve with parmesan bread.