Vidalia Onion Soup
Yeild -- 8 Servings (2 quarts)
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4 to 5 large Vadalia onions, chopped
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3 tbsp butter
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1/4 tsp pepper
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1 tbsp flour
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4 cups of beef broth
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1 1/2 cups water
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1 bay leaf
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8 slices French bread, toasted
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1/2 cup shredded Swiss cheese
In soup kettle, saute onions in butter until lightly browned.
Sprinkle with pepper and flour.
Cook and stir for 1 minute.
Add the broth, water, and bay leaf,
simmer for 30 - 40 minutes, stirring occasionally.
Discard bay leaf.
Ladle into oven-proof soupbowls and top with bread and
cheese.
Bake at 400f for 10 minutes or until cheese is golden
brown.
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