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Creamy Onion Soup

Western.Chefs's picture
Ingredients
  Thinly sliced onions 4 Cup (64 tbs) (large onions)
  Butter/Margarine /fat /salad oil 5 Tablespoon
  Pepper 1⁄4 Teaspoon
  Chicken bouillon cubes 4
  Water 4 1⁄2 Cup (72 tbs)
  Light cream/Heavy cream 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Toast rounds 5 (2 inch)
  Grated parmesan cheese 2 Tablespoon
Directions

Saute the onions in the butter until golden brown, sprinkling them with the pepper while cooking.
Dissolve bouillon cubes in the water, then bring to boil.
Add browned onions.
Continue boiling, covered, for 1/2 hr.
Then slowly stir in the cream and salt.
Place a round of toast in each individual soup dish, and pour on the soup.
Sprinkle cheese on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Onion

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