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1. Put 1 Tbsp. Extra virgin olive oil and 4 cups thinly sliced onion (peel, cut in half lengthwise, then slice) in large sauce pan.
Cook and stir over medium low heat until onions are transparent. This takes a while! Add 24 oz beef broth and 2 oz. dry sherry, and bring to boil. Then cover, turn down heat, and simmer for 8 minutes.
2. Toast one bagel, and cut the halves into thin halves again, so you have four bagel slices. Put one slice in bowl, and cover with half the onion soup. Top with the second thin slice, then with a layer of provolone cheese. Pop under broiler or into a 425 degree oven until cheese melts.
This is good soup! It makes two generous servings.
Here are more good soup recipes:
MEXICAN STYLE SHRIMP BISQUE
CREAMED ANYTHING SOUP
VEGETABLE SOUP: THREE WAYS
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