| Onion Soup
1 stick of butter
12 large Bermuda onions
10 cups of water
2 cans of consommé
salt and pepper
3 dashes of Worcestershire sauce
garlic salt
Tabasco
kitchen bouquet
Slice and sauté onions in butter over low heat. Add all ingredients. Let stand for a day or two. Put provolone cheese in bottom of soup cup, fill with soup and seal with mozzarella cheese. Heat in oven until bubbly. Serve with croutons, not on top. Keeps well in refrigerator. |
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