Tuesday, March 24, 2009

French Onion Soup


2 can beef bullion
1/4 c. carrot
2 sprigs parsley
1/8 tsp. thyme
1/4 c diced onion
1/4 c celery
1 sm. Bay leaf

3 c. sliced onions
2 tbsp butter

Boil and simmer first 7 ingredients for 30 min. Strain and keep only the broth. Saute sliced onions and butter for 30 min. Add sauté onions to broth. Add consommé and 1 tsp Worcestershire. Simmer 30 more min. Sprinkle with mozzarella and garnish with fresh parsley. (You can also put a piece of toasted bread and melted mozzarella on the bottom.)

Haylee’s Note:
I LOVE this soup!! But, note for those breastfeeding—the baby will not like this soup the next day!! My mom likes to put a piece of cheese on toast at the bottom of the soup, and I don’t like the soggy bread, so I just do it on the side. But I do like the melted mozzarella on top! Enjoy!

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