Onion Soup Au Gratin Recipe
Ingredients
| 4 white onions, sliced thin | ||
| Butter/Margarine | 3 Tablespoon | |
| Hot water | 3 Cup (16 tbs) | |
| 3 cups Beef Bouillon or Stock or use canned or cube bouillon | ||
| Rusks | 6 Small, toasted | |
| Cheese | 6 Tablespoon, grated | |
Directions
1. Saute the onion slices slowly in the butter or margarine 5 minutes in a 2-quart kettle.
2. Add the water, bouillon or stock. Taste and add salt if needed. Simmer, covered, 30 minutes.
3. Place a toasted rusk in each of 6 soup plates. Top the rusk with a spoonful of grated cheese. Pour the hot soup over the rusks.
If individual casseroles are used, serve the soup as in the large soup plates but put the casseroles in a moderately hot oven for 10 minutes after the soup is in them.
2. Add the water, bouillon or stock. Taste and add salt if needed. Simmer, covered, 30 minutes.
3. Place a toasted rusk in each of 6 soup plates. Top the rusk with a spoonful of grated cheese. Pour the hot soup over the rusks.
If individual casseroles are used, serve the soup as in the large soup plates but put the casseroles in a moderately hot oven for 10 minutes after the soup is in them.
Chef
