French Onion Soup

Ingredients

• 2 chicken bouillon cubes
• 3 tablespoons flour
• 2 beef bouillon cubes
• Ya cup sherry
• 4 large onions, peeled and halved
• 6 slices French bread
• Y2 cup grated Parmesan cheese
• 4 tablespoons butter (approximately)

Method

1. 1

   In a large saucepan, bring 1.5 quarts water to boil and dissolve the chicken and beef bouillon cubes.

2. 2

   Reduce heat.

3. 3

   Thinly slice the onions and sauté in butter until transparent.

4. 4

   Sprinkle flour over onions, stir, add sherry, and simmer for 3 minutes.

5. 5

   Add onion mixture to bouillon, bring to a boil, then simmer for 20 minutes.

6. 6

   Toast French bread, sprinkle with Parmesan, ladle soup into bowls, and float a slice of bread on top.

7. 7

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 22. The excerpt below is the record exactly as published.

FRENCH ONION SOUP 2 chicken bouillon cubes 3 tablespoons flour 2 beef bouillon cubes Ya cup sherry 4 large onions, peeled 6 slices French bread and halved Y2 cup grated Parmesan cheese 4 tablespoons butter (approximately)

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