Monday, August 24, 2009

21: Sopa de Cebollas / French Onion Soup

2 cups white onions, sliced in rings
1/8 lb butter
1 1/2 cups beef broth
1 cup water
1/2 teaspoon Worcestershire sauce
4 slices bread, toasted
1/4 cup parmesan cheese, grated

1. Melt the butter and add the onion rings.
2. Cook the onion in the butter until softened.
3. Mix the broth, water and worcestershire in a bowl and add to the onions.
4. Cover, and cook over low heat for 25 minutes.
5. Place the toasted bread in bowls and top with the soup.
6. Add the grated cheese over the top.
7. Place the bowls in the oven, under the broiler, for a few minutes, until cheese is golden.

Makes 4 servings.

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