Traditional Onion Soup
A substantial first course or a light meal in itself. Use Walla Walla or Vidalia onions when available for their remarkable sweetness, and garnish with chopped green onions or chives.
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Cook Time: 35 minutes
Ingredients
- 3 medium onions, thinly sliced
- 1/4 cup butter
- 1 tablespoon flour
- 1/3 cup Lea & Perrins® The Original Worcestershire Sauce
- 4 1/2 teaspoons Wyler’s® Beef Flavored Granules
- 6 slices french bread, cut 1-inch thick, buttered & toasted
Directions
- In a large saucepan over medium heat, sauté onion in butter for 7 to 8 minutes, or until transparent. Sprinkle flour over onions and cook for another minute, stirring occasionally. Add Worcestershire Sauce, 4 1/2 cups of hot water and granules, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Preheat broiler. Place one bread slice in each ovenproof bowl and ladle soup on top. Sprinkle with cheese and broil for 3 to 5 minutes, or until cheese is melted and golden brown.
Here's a tip: If preferred, cut toasted bread into cubes before placing into soup bowls. Or use large-cut, seasoned croutons. One tsp. of Wyler’s Granules is equivalent to one bouillon cube.
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