French Onion Soup by Tarla Dalal

Posted on Nov 23 2013 - 5:44pm by IBC News
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1 cup onion rings
2 tbsp butter
5 tbsp grated processed cheese (preferably cooking cheese)
1 tsp prepared mustard
2 bread slices
salt to taste
Heat the butter and fry the onions on a very slow flame until brown colour.
Add 6 teacups of water, 3 tablespoons of the grated cheese, the mustard and salt and boil for a few minutes.
Toast the bread slices, butter lightly and sprinkle a little cheese on top. Cut each toast into 3 pieces.
Pour the soup into individual soup bowls, put 1 toast piece in each bowl and sprinkle the balance cheese on top of the toast pieces.
Put below the grill until the cheese starts sizzling.
Serve hot.

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