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Onion Soup Au Gratin

Chef.at.Home's picture
Ingredients
  White onions 4 , thinly sliced
  Butter/Margarine 3 Tablespoon
  Hot water 3 Cup (48 tbs)
  Beef bouillon/Stock / use canned / cube bouillon 3 Cup (48 tbs)
  Toasted rusks 6 Small
  Grated cheese 6 Tablespoon
Directions

1. Saute the onion slices slowly in the butter or margarine 5 minutes in a 2-quart kettle.
2. Add the water, bouillon or stock. Taste and add salt if needed. Simmer, covered, 30 minutes.
3. Place a toasted rusk in each of 6 soup plates. Top the rusk with a spoonful of grated cheese. Pour the hot soup over the rusks.
If individual casseroles are used, serve the soup as in the large soup plates but put the casseroles in a moderately hot oven for 10 minutes after the soup is in them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Everyday

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