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Ingredients: 4 large Sliced Onions 1/4 Cup(s) Butter or Margarine 1/2 Teaspoon(s) Sugar 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper 4 Can(s) Beef Broth (13 oz each) 6 Slice(s) Toasted French Bread 1/2 Cup(s) Grated Parmesan Cheese 1/4 Cup(s) Shredded Swiss Cheese Directions: Saute onions in butter in a covered Dutch oven over very low heat, stirring occasionally, until tender and transparent. Uncover; add sugar, salt, and pepper. Cook, stirring, 10 minutes longer or until onions are a rich golden brown. Add beef broth; bring to boiling; cover; simmer 0 minutes. Taste; add additional salt if necessary. Ladle soup into 6 ovenproof soup bowls. Top with bread slices; sprinkle slices with both cheeses. Heat in a hot oven for 10 minutes, then place under preheated broiler until top is bubbly and lightly browned.
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Place frying pan in a pre French fry spam casserole Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9" baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated. Bacon, bean, & garlic soup Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH power for 3-4 minutes until fat runs out and the bacon is well cooked. Stir the bacon halfway through cooking to separate the pieces. Transfer to a plate lined with paper towels and Yet another spontaneous soup Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the Crock beef and veggie soup In a skillet, heat olive oil and brown beef, salting and peppering to taste. Remove from skillet and set aside. Add water to the skillet and scrape up all the browned bits from the bottom of the pan. Place veggies in a large crockpot, add meat, top with t Chicken mulligatawny soup 1. Heat oil in large pan, add onions, garlic, giner and paste. : Cook, stirring, until onions are soft 2. Add carrot, cinnamon stick, lentils, potatoes and stock. 3. Simmer, covered about 30 minutes or until potatoes are : tender. Discard cinnamon s French honey bread Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 12 o'clock. Select "French bread" and push Start. Notes: Wonderful, slightly sweet French bread with a light, crispy crust. Sylv Squash soup Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Lentil soup with liver dumplings Saute the onion and the bacon in the butter, add the leek and the lentils, saute for a moment. Moisten with bouillon, bring to the boil and simmer until the lentils are tender. Meanwhile skin the liver and press through a fine sieve. Beat the b White bean and escarole soup Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boi Cauliflower soup Break cauliflower into florets. In a large saucepan, combine the cauliflower, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes or until vegetables are tender (do not drain). In another saucepan, melt butter. St Onion bread - abm - regular loaf Source: Electric Bread The aroma has a wonderful affect, and so does the taste. Serve it warm with split pea soup, and your senses will think they've died and gone to heaven! Success Hints ------------- Use dried onion flakes, not fresh. If you can Sunshine soup In a medium saucepan, cook the potatoes, carrots, onion, and celery in a small amount of boiling water over medium heat until tender but crisp. Place the tomatoes in a blender container; cover and blend at medium speed until tomatoes are pureed. S White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin Onion salad Make a brine with the water, vinegar, sugar and salt. Bring to a boil. Pour over sliced onions and soak for 3-4 hours in this brine. Drain well. Mix Miracle Whip, celery seed, salt and pepper to taste. Pour over drained onions. Keeps up to one week i French bread Add liquid ingredients to the bread pan. Add dry ingredients (except yeast) to the pan. Form a well in the dry ingredients to add the yeast. 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From Loafing It by DAK Armenian barley and yoghurt soup Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few mi Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion. Add water, spices, dry minced onion and broth and bring to a boil. Turn heat to Caraway and noodle soup Brown butter in flour. Add stock, salt, paprika, and caraway seeds. Simmer for 20 to 30 minutes. Add noodles before serving. This soup would be prettier and taste even better if some crisp vegetables were added just before serving: perhaps minced parsley,