1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese
In a covered 3-quart saucepan cook sliced onions in butter or margarine about 20 minutes or till tender. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to boiling.
Sprinkle toast slices with grated Parmesan cheese; place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop. (Or, place a toast slice on soup in each broiler-proof soup bowl; sprinkle with Parmesan cheese and place bowls under broiler till cheese is lightly browned. )
Makes 6 to 8 servings.
1 1/4 cups skim milk
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup water
1 tablespoon snipped parsley
1/2 teaspoon curry powder
In saucepan gradually stir milk into soup. Add the water, parsley, and curry powder. Heat till simmering, stirring occasionally. Garnish with additional snipped parsley, if desired.
Make 6 servings.
This recipe is noted as a Calorie-Cutting Recipe
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