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French onion soup

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Ingredients/Components

flour - 3 Tbsp
water - 6 c
margarine or butter - 1/4 c
vegetable oil - 1/3 c
butter, melted - 2 Tbsp
pepper - 1/4 tsp
clove garlic, minced - 1 item
dried oregano, crushed - 1/2 tsp
chopped onion - 3/4 c
chopped celery - 3/4 c
dried rosemary, crushed - 1/2 tsp
can tomatoes, cut up - 1 oz
thinly sliced carrots - 1 c
shredded Swiss cheese - 1 c
cans water - 3 item
pearl barley - 3/4 c
thinly sliced onions - 6 c
clove garlic, split - 1 item
dry lentils, rinsed and drained - 3/4 c
vegetarian bouillon cubes - 6 item
slices 1-inch thick French bread - 12 item
each beef bouillon - 3 cans
grated cheese Parmesan or Romano or both - 1 c

How to make french onion soup:

In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine or butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.

Recipe categories: Soups & stews, Meat, French.

Rating:

Average rating: 3, total votes: 4

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