| FRENCH ONION SOUP |
|
|
|
4 to 6 Servings1 extra large onion (1 pound) 3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1 clove garlic, minced 1 tablespoon all-purpose flour 5 cups water 3 tablespoons instant beef bouillon granules 1 tablespoon instant chicken bouillon granules 1 teaspoon Worcestershire sauce Seasoned croutons Grated Parmesan cheese Peel onion. Cut in half lengthwise, then crosswise into thin slices. In 3-quart saucepan melt Butter Flavor Crisco. Add onion and garlic. Cook over medium heat for about 20 minutes, or until onion is soft and transparent, stirring occasionally. Stir in flour. Add water, beef and chicken bouillon granules and Worcestershire sauce. Heat to boiling. Reduce heat; cover and simmer for 15 minutes. Ladle soup into individual serving bowls. Top with seasoned croutons and sprinkle with Parmesan cheese. |
