Uintah Basin Standard | 1962-06-14 | Page 5 | Recipe of the Week

OF THE WEEK has submitted delicious onion soup Try it with her ham loaf of a few weeks GREEN ONION SOUP 2 bunches green 3 tablespoons butter 3 bouillon 2 cups 2 tall cans evaporated Few grains Salt to 6 slices small French Parmesan cheese V Wash and clean green Cut crosswise Into thin using crisp green tops There should be about 2 cups Melt butter in soup Add onions and stirring until partially but do not let onions Add bouillon cubes and water and continue simmering until onions are 5 to 8 minutes When ready to add milk and bring to serving Add pepper and salt to While soup is butter slices of bread on one side and sprinkle with parmesan Place under broiler until cheese browns Ladle soup into bowls and place slice of toasted French cheese side on top of each Makes If using fresh French toast one side of bread turn and butter side and sprinkle with Parmesan then broil until cheese is lightly