Creamy Onion Soup
|Thinly sliced onions||4 Cup (64 tbs) (large onions)|
|Butter/Margarine /fat /salad oil||5 Tablespoon|
|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|
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.