Seasoned Onion Soup
|Butter/Margarine||2 Ounce (60 Grams)|
|Onions||3 Large, thinly sliced|
|Plain flour||1 Tablespoon (All Purpose)|
|Beef stock||2 1⁄8 Pint (5 Cups Or 1 1/4 Liters Or 2 Pint 4 Fluid Ounce)|
|French bread slices||6|
|Tasty cheese||2 Ounce, grated (60 Grams)|
|Olive oil||2 Tablespoon|
Melt butter in a large, heavy-based saucepan.
Cook onions slowly, until golden brown and tender.
Cook, stirring for 1 minute.
Remove from heat.
Gradually blend in stock and seasonings.
Return to heat.
Cook, stirring constantly, until boiling.
Simmer for 30 minutes.
To Prepare Cheese Croutes: Toast bread.
Sprinkle cheese evenly over each slice of bread.
Drizzle with a little olive oil.
Grill until cheese melts and is golden.
Place cheese croutes in the base of individual soup dishes.
Pour over soup.