4 beef bouillon cubes, dissolved in 1 c boiling water
1 t salt
1/8 t dried oregano
1/4 t fresh parsley
dash pepper 1/8 t celery salt
Instructions
Slowly saute onions in butter - at least 30 min. Cook onions until translucent but not brown. Put onions into 1 1 /2 qt. boiling water. Add other ingredients and simmer (do not boil) for 45 min.
Serving
Suggestions
Best if refrigerated overnight and then reheated. Good with freshly grated parmesan cheese as topping.
Originally Submitted
7/20/2009
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