Sunday, April 28, 2013

Onion Soup

 Onion Soup

3 large onions, sliced and separated into rings
1 stick margarine
beef broth - 4 to 6 cups
1 Tbsp worcestershire sauce
3 Tbsp flour
1 tsp sugar
1/2 tsp black pepper
1/2 tsp thyme
1 bay leaf
Bread - a slice of French bread but I did not have that on hand and had some hamburger buns we needed to eat or freeze. 
Provolone cheese

Place the onion slices in the crockpot and top with the stick of margarine cut into slices.  Cook on HIGH for 30 -45 minutes. The onions will start to soften and may brown a little.
Mix the flour, worcestershire, pepper, sugar and thyme in a bowl.  It will be a thick glob - so add a little of the beef broth until smooth.

Pour that over the onions and follow with enough of the broth to cover the onions.   I used about 6 cups of beef broth for mine.  Add the bay leaf.  Allow to cook on HIGH for 3-4 hours or LOW for 6-8 hours.  Add more broth if needed as it cooks. 

When soup is almost finished, broil the bread until brown and toasty on both sides.  Top with a slice of provolone cheese and broil until cheesy is melted and browned. 
Remove the bay leaf from the soup.
Ladle soup into a bowl and float the cheesy bread on top.  You can also put the soup in individual ovenproof bowls and place the slice of toasted bread on top.  Lay the slice of cheese on the bread and place the bowl under the broiler for a minute or two until the cheese is bubbly.

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