Label
All
0
Clear all filters

Parisian Onion Soup

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By MFK Fisher

Published 1944

  • About

Ingredients

  • 2 cans (1 quart) beef broth or consommé
  • 2 or 3 sweet onions, sliced very thin

Method

Brown the onions in the fat, sprinkle with flour, and stir while it simmers for 10 minutes. Add the soup, preferably heated, and let boil slowly until the onion is very tender. Spread the cheese thickly on the toast, and melt under a quick broiler. (This is better than putting the toast and cheese on the soup and then melting, since the toast stays crisper.) Pour the soup into a hot tureen, cov

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title