Print Friendly Recipe
- Tom King
- 1/2 cup (125 ml) butter or margarine
- 4 cups (950 ml) thinly sliced onions
- 4 cans condensed beef bouillon, undiluted
- 1 tsp (5 ml) salt
- 6 french bread slices, 1 inch thick
- 8 oz (224 grm). shredded mozzarella cheese (or 2 tbsp (30 ml) grated parmesan cheese--your choice)
- Heat butter in large skillet.
- Add onion and saute, stirring, until golden -- about 8 minutes.
- Combine onion, bullion and salt in medium saucepan; bring to boil.
- Reduce and simmer, covered, for 30 minutes.
- Meanwhile, toast bread slices in toaster oven (or under broiler) until brown on both sides.
- Just before serving, sprinkle one side of each bread slice with mozzarella cheese (or parmesan); run under broiler about a minute, or until cheese is melted and bubbly.
- Pour soup into individual bowls. Float toast, cheese side up, on soup.
- Bread that's a day or two old makes the best topping. You can use
whichever cheese you like best. The mozzarella usually produces a
more chewey "bubble-gum like" texture.
There is another recipe in which you make your own broth from beef
stock, but this one produces excellent soup and takes only a fraction
of the time.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.