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My sister sets a beautiful table for company. She usually does a "theme" for whatever holiday is near, decorating the crystal glasses with candy canes, for example. She also has the curse of my entire family...serving tons of food! She serves this onion soup in individual crocks as a first course. It is delicious and filling. However, if you are at Debbie’s house, you know there is lots more good food coming!!



  • 3 cups sliced onion
    (about 3 medium onions)
  • 2 tablespoons butter
  • 4 cups beef consommé
    (College Inn beef broth is OK too)
  • 1 teaspoon Worcestershire
  • toast
    (sliced white bread or sliced French bread)
  • Smoked gruyere or Port Salut

In a large saucepan cook onion in butter over low heat for about 30 minutes. Stir occasionally. Add consommé and Worcestershire. Heat to boil. Reduce heat, cover and simmer 30 minutes. Set up your two soup crocks: First, using slotted spoon, divide onion between the two crocks. Add ˝ of full slice of toast. Pour the soup into the crocks over the toast and onions. Cover with sliced cheese to taste. Broil until cheese melts.

This basic recipe is for 2 but you can double it etc. for more.

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[ Recipe Home Page ] [ Chicken Recipes DVD ] [ Summer Side Dishes DVD ] [ Soup Recipes DVD ] Susan's Recipes ] Cooking Videos ] Cookbook Reviews ] BBQ London Broil ] Breakfast Strata ] Chicken Capraro ] Chicken Diane ] Clam Chowder ] Colorado Marinade ] Crostini/Bruschetta ] [ Debbie's Onion Soup ] German Potato Salad ] Guacamole Dip ] Irish Fruit Cake ] Italian Pot Roast ] Judi's Fruit and Dip ] Jungle Juice ] Kathleen's Lasagna ] Pumpkin Chiffon Pie ] Rhoda's Pesto ] Savory Chicken ] Shrimp Fra Diablo ] Spicy Jim's Recipes ] Susan Pork Chops ] Susan's Salad ] Summer Daze ] Vegetable Soup ] Wally Dip ] Wokin' Good ] Recipe Links ]  [ Recipe Search & Site Map ]

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