French Onion Soup

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Dress it up with a sprinkling of cheese


  • ¼ c. butter or regular margarine
  • 3 onions, sliced
  • Salt
  • Pepper
  • 4 c. water
  • 2 c. thawed Super Soup Stock
  • 1 tsp. Worcestershire sauce


  • Melt butter in large pan; add onions. Fry until soft and yellow. Season with salt and pepper to taste.
  • Add water, stock and Worcestershire sauce. Simmer slowly 45 minutes. Good served in bowls topped with circles of toast sprinkled with grated cheese.