Okay, so Gigi has all but written every blog entry for the past three thousand entries on here, and here comes another great one. Don’t worry; tomorrow is Friday, and Earle and I will be cooking, so I’ll have a good blog to write then. In fact, after I write this blog, I’ll probably look through my cook books that I’m supposed to be using to challenge myself to find recipes.
First, I want to say that I’ve eaten this soup for the past two or three days, and it’s been delicious each time I’ve had it. Thus, it comes with high recommendations on my part. The summer heat has done nothing to detract from having this delicious soup served hot. In fact, the day Gigi made it, the weather was rainy and blurry, a perfect contrast to the rather cheery flavor of this food.
What you need:
- 2 1/2 cups thinly sliced onions
- 2 1/2 Tablespoons margarine
- 3 cans condensed beef broth (or 6 veg bouillion cubes dissolved in 4 cups hot water)
- 1 teaspoon Worcestershire Sauce
- French or Hard Rolls, diced and toasted
- Parmesan Cheese (enough to top)
What you do:
- Cook onion in margarine until brown.
- Add broth and worcestershire sauce.
- Bring to boil and add salt and pepper.
- Pour into soup bowls, float toast on top and sprinkle with cheese.
- Place into oven in preheated broiler for a few Seconds until cheese has melted.
- Careful removing from oven. Very hot.
Gigi went ahead and cooked the soup in a baking dish instead of dipping it into individual bowls, but that didn’t stop the tastiness of the soup at all.
In my case, I diluted the soup with a bit of water because it tasted too salty initially. This may not be the case for everyone; always remember that if a soup or a liquid is too concentrated, a little water or even milk can work wonders in cutting off the edge of the flavor and creating, well, more food. This also comes from a salt-lover, but maybe that’s just how the soup is supposed to taste, or maybe my body just happened to become extremely sensitive to salt lately. Who knows?
The soup isn’t bad when it’s just warm, but it’s exceptionally delicious when hot, and so I recommend having it hot and not just warm.
You can always add more bread and cheese to it and play around with the kinds of breads and cheeses. Also remember that since this is onion soup, any flavoring that goes well with onions will go well with it- try serving diced tomatoes or peppers as a side to it.
What are you waiting for? This is exceptionally easy, and you should go make it right away! Carpe Diem!