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Show Novel Version of Onion Soup Is Simple But Outstanding Onion Soup Parmeian to a delightful de-lightful version of onion soup mad with freih little green onion. CrUp green tops and all are chopped up to go Into this gourmet soup which to remark ably simple to prepare. The richness of Evaporated Milk makes It an excellent Ingredient In-gredient in soups. In this one it's partially diluted and has bouillon cubes, butter, salt and pepper added to heighten the flavor of the onions. Slices from a small loaf of French bread, buttered, toasted and sprinkled lightly with Parmesan Par-mesan cheese, can be floated on top of the soup for a finishing touch. Onloa Soap Parmesan t banches green enlona S tablespoons batter S beallloa cabea t cape water 1 UU can Evaporttcd Milk (Stt cape) N Few grains pepper Bait t taste slices small French bread Batter H cap Parmesan cheese Wash and clean green onions. Cut crosswise into thin slices, using crisp green tops also. There should be about 3 cups sliced. Melt butter In soup kettle. ket-tle. Add onions and simmer, stirring constantly, until partially par-tially cooked, but do not let onions brown. Add bouillon cubes and water and continue simmering simmer-ing until onions are tender. 5 to 8 minutes longer. When ready to serve, add milk and bring to serving temperature. Add pepper pep-per and salt to taste. While soup to 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 8M cups. (8 servings). Note: If using fresh French bread, toait one side of bread lightly, turn and butter un touted tout-ed side and sprinkle with Parmesan Par-mesan cheese, then broil until cheese to lightly browned. |