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French Onion Soup

<img src="/images/Multi_Media/yourerie/nxd_media/img/jpg/2007_06/9f40268d-be59-ba74-29c0-85f902a2759b/raw.jpg" alt="French_Onion_Soup2007-06-13-1181744434.jpg" style="width: 240px; height: 180px" align="left" height="180" width="240" /><table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"><td _base_target="_top"><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblIngredientName">margarine or butter</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblQuantity">3</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblUnit">large</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblIngredientName">Spanish onions</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPostPreparation">, peeled, sliced</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblQuantity">1</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblUnit">can</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPrePreparation">(14-1/2 oz.) </span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContain
French_Onion_Soup2007-06-13-1181744434.jpg
2 Tbsp. margarine or butter
3 large Spanish onions, peeled, sliced
1 can (14-1/2 oz.) beef broth
3 cups cold water
1 bay leaf
6 slices French bread, toasted
1 cup KRAFT Shredded Swiss Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
 

MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.
PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.
BROIL 5 to 10 minutes or until cheese is golden brown.
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