4 c Onions, thinly sliced
2 cn (10.5 oz ea) veg. broth
3/4 c COCA-COLA
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread, cut into
Parmesan cheese, grated
In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up.
your recipe sounds yummy. Can't wait for weather to cool down enough that I can brew up a cauldron of the stuff.
When I make my FO soup, I add a couple of glugs (that's the way I cook) of sherry. The broth is so rich and hardy. Also, try brie sometime, as a change from swiss or mozzerella.
French Onion Soup ( $1.15)
- 2 onions, thinly sliced (yellow works best) (.25)
- 2 Tbsp. butter or margarine (.10)
- 2 cups beef stock (made with bullion cubes or beef bones) (.10)
- 1 bay leaf
- 2 slices day-old French bread (.20)
- 1/2 cup mozzarella or Swiss cheese, grated (.50)
Melt butter in a skillet. Sauté onions until slightly brown. Add onions to beef broth in saucepan. Simmer slowly for 10 minutes. Pour into bowls. Place bread on top of each bowl of soup, and sprinkle the cheese on top. Then set under broiler and cook until cheese is melted and brown.