Onion Soup Au Gratin
|White onions||4 , thinly sliced|
|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|
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.