Recipe 1493 - French Onion Soup
Recipe 1493 - French Onion Soup
(by Shirley McNevich)
6 large yellow onions (washed, peeled and sliced)
12 beef bouillon cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese
In a frying pan over medium heat add Parkay and sliced onions--stir
and cook until onions are caramelized. In a crockpot add hot water
and bouillon cubes--stir until cubes dissolve. Add salt and
Worcestershire sauce--stir. Empty contents of the frying pan (onions
and margarine) into the crockpot--stir. Put lid on crockpot--set heat to
medium low and cook for 4 to 6 hours--stir occasionally. You can
serve soup as is--if you wish, scoop soup into serving crocks, slice
bread into bite sized pieces. Sprinkle bread pieces on top of soup in
each bowl--sprinkle shredded Swiss cheese on top of each bowl of
soup. Bake at 350 degrees until cheese is melted.
Continue to:
Other Recipes:
- 1325 - Chili Baked Potatoes
- 1409 - Sherbet Salad
- 1384 - Chocolate Pumpkin Bread
- 1380 - Creamed Lettuce
- 1413 - Creamy Crab Soup
- 1278 - Mint Squares
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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