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HEARTY ONION SOUP 4 Tbsp. margarine 6 large yellow onions, peeled and thinly sliced 1 tsp. sugar 1/2 tsp. salt 1 tsp. dried thyme leaves 3 Tbsp. all-purpose flour 8 c. rich beef broth (simmering) 1/2 c. water 2 Tbsp. lemon juice freshly ground black pepper 4 to 6 slices stale bread 1 to 1 1/2 c. grated Jack cheese 4 to 6 tsp. margarine Dijon-style mustard minced parsley Heat margarine over medium heat in a soup pot until it foams. Add the sliced onions; toss to coat completely. Reduce heat to low and cover. Cook onions 15 to 20 minutes or until softened and translucent. Uncover pot, raise heat to medium, sprinkle onions with sugar, salt and thyme; saute very slowly until onions are rich, golden brown, about 45 minutes. Sprin- kle browned onions with flour and cook 2 to 3 minutes, stir- ring. Ladle in the simmering beef broth, whisking to incorpo- rate liquid. Add the water and simmer the soup 30 minutes. Add lemon juice and cook 10 minutes longer. Season with pepper to taste. Toast bread slices under broiler on one side. Remove slices and spread each with 1 teaspoon margarine and a thin film of mustard, on untoasted side. Place bread slices, buttered side up, on baking sheet. Top each slice with 1/4 cup grated cheese. Broil until cheese is bubbly. Ladle hot onion soup into wide shallow serving bowls. Sprinkle with minced parsley. Top with cheese bread. Serve at once. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |