- 1-1/2 pounds meaty beef soup bones
- 2 quarts water
- 1 medium carrot, quartered
- 4 black peppercorns
- 3 teaspoons beef bouillon granules
- 2 sprigs fresh parsley
- 2 large onions, thinly sliced
- 1/4 cup butter
- 6 slices French bread (1/2 inch thick)
- 6 slices Swiss cheese
- In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
- Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six ovenproof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown. Yield: 6 servings.
Originally published as Baked Beefy Onion Soup in Reminisce January/February 2004, p48
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