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Onion soup with puffy cheese croutons
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Onions, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Onion, thinly sliced | | 1/4
| cup | Butter, melted | | 2
| tbsp | Flour, all-purpose | | 2
| can | Broth, beef, (10-?oz ea) | | 1
| can | Broth, chicken, (10-?oz) | | 1
| can | Water, use broth can full | | | PUFFY CHEESE CROUTONS | | 1/4
| cup | Butter | | 1
| tbsp | Milk | | 1
| cup | Cheese, Cheddar, shredded | | 2
| | Egg whites | | | French bread |
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Procedures:
| 1 | Saute onion in butter until limp but not brown; blend in flour. | | 2 | Add broth and water; stir until smooth. | | 3 | Simmer about 30 minutes. | | 4 | Serve soup with puffy cheese croutons. | | 5 | puffy cheese croutons: melt butter in top of double boiler over hot, but not boiling, water or in a saucepan over very low heat. | | 6 | Add milk and cheese, stirring constantly until cheese is melted. | | 7 | Remove from heat. | | 8 | beat egg whites until stiff but not dry; gently fold into cheese mixture. | | 9 | Cut 30 bite-size cubes of french bread; dip into egg-cheese mixture. | | 10 | Bake on ungreased cookie sheets at 400 °F for 10 to 15 minutes or until lightly browned. | | 11 | Remove immediately. | | 12 | Yield: 30 croutons. |
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