| Ingredients: | 1 medium sweet onion 6 cups (or more) of water 6 teaspoons of beef base 1 package of Provolone Cheese Some Texas Toast Croutons or 1 package of hard rolls (Chicago Rolls) |
| Directions: | Slice onion and place in cooking pot with at least 6 cups of water. The exact amount of water is not important, you need enough to serve your needs. Bring to a boil, reduce heat and cook onions for 40 minutes or until onions are soft. (Open the windows, this smells strongly of onion or cook outside on grill side burner). When ready, add the beef base, usually one-teaspoon per cup of boiling water. I like to put in about ½ of what I think I will need, then add the base until the broth reaches the flavor desired. The beef base can be purchased at SAMS or at grocery wholesalers. Do not confuse bullion cubes with beef base. The cubes have very little flavor compared to the base which is a paste. You now have onion soup. Pour the soup into a bowl. Put in the coutons or half of a hard roll, placing ½ of a roll on top of the soup in the bowl. Add a slice of cheese on top of the bread. If you like a lot of cheese, do two slices. Place the bowl on a cookie sheet and slide it into your oven in the center rack on BROIL. The object is to brown the cheese and let it melt a little. The broiling action releases some oils from the cheese which adds to the flavor. Do not microwave to melt the cheese. It does nothing for the flavor and do not bake–you must BROIL. Grab some insulated gloves and remove the hot soup from the oven, serve hot. Add salt and pepper to suit your taste. |
| Notes: | Prep time 5 minutes~Cooking time 45 minutes |
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