French Onion Soup

 

 

3
medium onions, sliced
2
tablespoons margarine or butter
4
cups Beef Consomme (below)
1
teaspoon Worcestershire sauce
2
thin slices French bread, toasted
Grated Parmesan cheese

 

 

Cover and cook onions in margarine in 3 - quart saucepan over low heat, stirring occasionally, 30 minutes.  Add consommé and Worcestershire sauce; heat to boiling.  Reduce heat; cover and simmer 30 minutes.

 

Place 1/2 slice toasted bread in each of 4 soup bowls; pour hot soup over toast and sprinkle toast with cheese. 

 

4 servings (about one cup each)

 

 

Beef Consommé

 

 

2
10-1/2 ounces cans condensed beef broth (about 2-1/2 cups)
1
soup can water
1
small onion, sliced (about 1/4 cup)
1
small carrot, sliced (about 1/4 cup)
1
small stalk celery, sliced (about 1/4 cup)
2
sprigs parsley
1
small bay leaf
1/8
teaspoon dried thyme leaves

 

 

Heat all ingredients to boiling; reduce heat. 

 

Cover and simmer 30 minutes; strain.