Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Onion - Easy French Onion Soup
Famous Authors (View All Authors)
Soups - Onion -  Easy French Onion Soup Post by :debrown22 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1673

Click below to download : Soups - Onion - Easy French Onion Soup (Format : PDF)

Soups - Onion - Easy French Onion Soup

3 (14 oz. each) cans beef broth
3/4 cup canned French Fried onions
1/4 cup dry Sherry
4 slices stale French bread
4 slices (1 oz. each) Swiss cheese


Mix broth and onions. Add 1 Tablespoon sherry to each serving. Float bread in each bowl with a slice of cheese.
Bake 12 to 15 minutes until cheese melts and soup is hot.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Onion Soup By Angel Soups - Onion Soup By Angel

Soups - Onion Soup By Angel
4 helpings 1 1/2 lbs. onions 2 1/2 cups milk and water mixed 1 blade whole mace pinch nutmeg salt and pepper to taste 4 cups chicken stock 3/4 cup thin cream 3 ozs.. soft white breadcrumbs pinch cayenne pepper 2 ozs. dark rye breadcrumbs 2 ozs. cooked leaf spinach or 12 to 16 cooked asparagus tips Skin and slice the onions. Simmer them in the milk and water, with the mace, spice and seasonings for 10 to 15 minutes or until just softened. Drain them. Put the stock in a clean pan,
PREVIOUS BOOKS

Soups - Onion -  Creamy Vidalia Onion Soup Soups - Onion - Creamy Vidalia Onion Soup

Soups - Onion -  Creamy Vidalia Onion Soup
4 medium Vidalia onions, thinly sliced 3 tablespoons butter or margarine 1 tablespoon all-purpose flour 1/2 teaspoon salt 2 cups chicken broth 1 cup milk 1/2 cup heavy cream 3 large egg yolks, lightly beaten 1 1/2 teaspoons ground paprika ground black pepper 3 drops hot red pepper sauce 2 tablespoons chopped fresh parsley In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes. When onions are very
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT