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Italian
Onion Soup
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Large skillet |
4 servings |
350° F. oven |
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Medium saucepan |
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4 oven proof soup bowls |
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- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 red onions, thinly sliced
- 1 teaspoon sugar
- Salt and cayenne to taste
- 1 quart chicken stock or broth
- 4 slices of Gonnella French Twins,
toasted
- 4 slices Mozzarella cheese
- 1/4 cup grated Parmesan cheese
Melt butter with oil in skillet over medium-high heat. Add onions
and cook until soft. Stir in sugar, salt and cayenne. Spoon onions
into bowls, dividing evenly. Preheat oven. Pour stock into saucepan
and heat to boiling; pour into bowls, dividing evenly. Place bread
in each bowl; top each with Mozzarella slice and 1 tablespoon Parmesan.
Bake 20 minutes. Serve hot.
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