5 large yellow sweet onions
1 tbsp margarine
1 tbsp olive oil
1/4 tsp coarsely ground pepper
1 tbsp flour
3 cup beef broth (10 3/4 oz.size
1 container) undiluted
2 cup water
1 salt and pepper to taste
1 after cooking
6 slice fench bread (toasted)
2 tbsp parmesan cheese
1 cup grated mozzarella or jack
1 cheese
Directions
Peel, and thinly slice onions. Put margarine in 4 quart dutchoven melt
margarine mixed with olive oil over medium high heat. Add onions, and
sauate stirring frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat, stir until all
traces of white flour disapear. Cook one minute longer, remove from
heat. Gradually add beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil. Reduce heat and
cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to
taste.. Pour soup into 6 individual oven proof serving bowls. Place
the bowls on a jelly roll pan, top soup with a slice of toasted
french bread. Sprinkle liberally with parmesan and gratted cheese.
Place bowls 6 inches from preheated broiler or oven preheated to
425F. Broil or bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.
Source Kitchen of Marina Cheesman
Servings: 6 servings
Best Yet Onion Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into the far past, in fact as far back into history as early Egypt, and maybe further still. Having said that, these, early cook books were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. For the next few years, the rich families of Europe competed to serve the most exotic meals, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications are highly popular mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Best Yet Onion Soup recipe.
