Subject: Easy Onion Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 17 2000 - 10:41:23 EDT
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F O O D F U N N Y
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Here's a good one from reader "SIMPERFECT":
Restaurants in Mexico will serve only genuine Spanish rice to
preserve the aroma of their cuisine. They know that arroz by any
other name smells as wheat.
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T O D A Y ' S R E C I P E
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This is one of the least expensive soups imaginable, and water
can be used for the liquid with excellent results. The crouton
garnish may be omitted for an even more economical dish.
Easy Onion Soup
3 Tbs (45 ml) butter or margarine
4 - 6 large onions, thinly sliced
6 cups (1.5 L) beef broth, chicken broth, or water
Salt and freshly ground pepper to taste
4 - 6 slices French bread, toasted
1 cup (250 ml) grated Gruyere or Swiss cheese
Heat the butter in a large pot over moderate heat. Saute the onions
until dark golden brown, stirring frequently. Add the liquid, season
with salt and pepper, and simmer covered for 30 minutes. Place
the toasted French bread on a baking sheet and sprinkle with the
grated cheese. Place under a preheated broiler until the cheese
is melted. Place a piece of the cheese toast on the surface of each
portion and serve immediately. Serves 4 to 6.
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