Friday, March 15, 2013

French Onion Soup - The Derrick Cookbook 2005

1 1/2 quarts water
3 pounds onions 
4 tablespoons beef bouillon powder
6 cubes beef bouillon
4 tablespoons onion powder
1 cup butter, melted
Salt and pepper to taste

Cut onions into strips. Add to melted butter and 2 tablespoons bouillon powder. Fry until tender and golden brown.. While frying onions, add the rest of the bouillon powder to 1 1/2 quarts water in a large soup pot. Simmer on low; stir in onion powder and bouillon cubes. When onions are tender, add to pot of broth. Simmer on low heat for 40 minutes. Add salt and pepper to taste. Serve hot. Best served with mozzarella cheese and croutons for toppings.

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