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| French Onion Soup Jim Blanchard |
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1/4 cup of butter or margarine 2 medium onions, thinly sliced 4 cups of hot water 1 package (1 3/8 ounces) 2 teaspoons instant beef bouillon 1 teaspoon worcestershire sauce 4 1/2-inch slices toasted French bread (crust removed) 1/4 cup grated Parmesan cheese Variation If you like, add 1/4 cup of Vermouth or a red wine.at first step of directions. |
1. Combine margarine and onion in 2-quart casserole. Microwave at HIGH (100 %) until onions are tender-crisp, 2. Add water, onion soup mix, instant bouillon and Worcestershire sauce; cover. Microwave at HIGH (100%) for 5 minutes. Reduce power to MEDIUM (50%). Microwave until onions are tender and flavors are blended, 15 to 20 minutes. 3. Ladle soup into 4 individual serving bowls. Place toast on top. Sprinkle each with 1 tablespoon Parmesan cheese. Microwave at HIGH (100%) until cheese softens, 5 to 7 minutes. Serve and enjoy..
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