 |
Prep Time: 25 Minutes Cook Time: 16 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
Ingredients:
4 cups thinly sliced onions |
2 -3 cloves garlic, minced |
2 tablespoons butter or 2 tablespoons margarine |
1 (46 ounce) can tomato juice |
2 teaspoons beef bouillon granules |
3 tablespoons lemon juice |
2 teaspoons dried parsley flakes |
2 teaspoons brown sugar |
salt and pepper |
6 slices french bread, toasted |
2 cups shredded mozzarella cheese |
Directions:
1. In a large saucepan, saute onions and garlic in butter until tender.
2. Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, salt and pepper.
3. Bring to a boil; reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
4. Ladle soup into 10 oz.
5. ovenproof soup bowls or ramekins.
6. Top with french bread; sprinkle with cheese.
7. Broil for 4-6 inches from heat for 2-3 minutes or until cheese is bubbly.
|
|