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Show Novel Version of Onion Soup is Simple But Outstanding Onion Soup Parmesan is a delightful version ot onion soup made with fresh lllUe green onions. Crisp green tops and oil are chopped up to go Into this gourmet soup which is remarkably simple to prepare. The richness ot Evaporated Milk makes it an excellent ingredient in soups. In this one it's partiaUy diluted and has bouillon cubes, butter, salt and pepper added to heighten the flavor of tho onions. Slices from a small loaf of French bread, buttered, toasted and sprinkled lightly with Parmesan cheese, can be floated on top of the soup for a finishing touch. Onion Soup Parmesan 2 bunches green onions 3 tablespoons butter 3 bouillon cubes 2 cups water 2 tail cans Evaporated Milk (354 cups) Few grains pepper Bait to taste 6 slices small French brcft'J Butter H cup rarmcsan cbccsc Wash and clean green onions. Cut crosswise Into thin slices, using crisp green tops also. There should be about 2 cups sliced. Melt butter in soup kettle. Add onions and simmer, stirring constanUy, until partiaUy cooked, but do not let onions brown. Add bouillon cubes and water and continue simmering until onions are tender, 5 to 8 minutes longer. When ready to serve, add milk and bring to serving temperature. Add pepper and salt to taste. While soup is heating, butter slices of bread on one side and sprinkle with Parmesan cheese. Place under broiler until cheese browns lightly. Ladle soup into bowls and place slice of toasted French bread, cheese side up on top of each serving. Yield 5',4 cups. (0 servings). Note: If using fresh French bread, toast one side of bread lightly, turn and butter untoast-ed side and sprinkle with Parmesan cheese, then broil until cheese Is lightly browned. |
