Hearty Onion Soup

czwartek, 20 lutego 2014

Hearty Onion Soup

Time: 25 mins


  • 2 onions, sliced in rings
  • 1/2 lb leftover cooked beef, diced (more or less as desired)
  • 2 cups leftover vegetables, diced (carrots, potatoes, mushrooms, whatever you have, however much you have.)
  • 1 cup beef dripping, degreased (or as much as you have)
  • 3 cups beef stock (or enough to bring the total of dripping and stock to 4 cups)
  • 4 slices stale bread (A hearty type like a sourdough, hearty wheat, rye, pumperknickel, etc.)
  • 4 slices provolone cheese or 4 slices swiss cheese


  • 1 Heat olive oil and butter together in a pan large enough to hold the onions and broth.
  • 2 Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
  • 3 Add beef and vegetables. Heat through.
  • 4 Add dripping and stock. Bring to boil and simmer 10 minutes.
  • 5 Divide into oven-proof bowls. Float the stale bread on top.
  • 6 Cover with the cheese and broil until the cheese bubbles and browns.

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