 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself. Ingredients:
1-1/2 pounds meaty beef soup bones |
2 quarts water |
1 medium carrot, quartered |
4 black peppercorns |
3 teaspoons beef bouillon granules |
2 sprigs fresh parsley |
2 large onions, thinly sliced |
1/4 cup butter |
6 slices french bread (1/2 inch thick) |
6 slices swiss cheese |
Directions:
1. In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
2. Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six ovenproof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown. Yield: 6 servings.
|
|