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Show Novel Version of Onion Soup Is Simple But Outstanding ii eT o.vW iwneie i I'm V m.4 Onion Soup Parmesan U a de-I'ghttul de-I'ghttul version of onion soup made with fresh little green onions. Crisp green tops and all are chopped up to go into this gourmet soup which is remarkably remark-ably simple tj 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. Onion Soup Parmesan S bunch, green onions S tablespoons butter ... . . .; 5 bouillon cubes v t caps water Z tall cans Evaporated Milk (34 cups) Few grains pepper Salt to taste 6 slices small French bread Butter H cup Parmesan cheese 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. 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 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 Vi cups. (0 servings). Note: If using fresh French bread, toast one side of bread lightly, turn an butter untoast-ed untoast-ed side and sprinkle with Parmesan Par-mesan cheese, then broil until cheese is lightly browned. |