Sigma Photography

French Onion Soup for Two

privation a break from leftover turkey? then you’ve got to go this recipe if you love french onion soup. i love it but not in any degree statute it at restaurants much(mainly because mcdonald’s doesn’t have it on their dollar menu!), and i have never made it at home either because i didn’t possess a recipe. while subbing single day representing my librarian friend, i was browsing through a taste of conversant with soup cookbook she had. i found this recipe championing french onion soup for two and thought it sounded incredibly yummy. i had one move for lunch and saved the extra bowl for lunch the next day. my family probably wouldn’t like it so i made it all for myself! it’s delicious!! a pygmy over and over again consuming but such a special treat.such a pretty presentation with fall decorations.

all rustic looking with the thick pieces of french bread.

zoom in even more, can you see the bubbling cheese? the odour is to droop for!

and of undoubtedly i had to make a prescription card cuz it’s a keeper! i used karen lockhart’s tomato and scallion stamp from her vegetable couture line. karen’s got the perfect stamps for making programme cards. i paired it with the insignificant alphabet and a flowerbed from just rite stampers. i colored my image in with copic markers and then cut and embossed both circles with spellbinder’s circle dies. i reach-me-down some ranger distress inks to give a little color to my circles. dominant card is papertrey kraft cardstock with a strip of k and companions patterned paper across the midway.

my recipe was wish enough that i need to use the back side of my recipe card to continue the directions.

here’s the recipe for you to copy and paste:french onion soup2 route onions, chopped1 teaspoon sugar6 t butter, divided1 t flour1/8 teaspoon black pepper2-1/2 cups beef broth2 t grated parmesan cheese2 slices french bread, 1″ doltish4 slices provolone cheesesaute onions and sugar in 3t butter until golden brown. stir in flour and dot til blended. gradually stir in broth. bring to a boil; cook and stir for 2 minutes. reduce heat; cover and simmer as far as something 30 minutes. stir in parmesan cheese. meanwhile, melt remaining butter. add bread. cook til brown on both sides. ladle soup in bowls. place cheese in each wheel, top with bread and remaining cheese. bake at 375 degrees in compensation 10 minutes or until cheese is bubbly. serves 2. from taste of home soup cookbook 2008. note: for the ck becky script font, click on the label attached to this fill someone in on in favour of the concatenate.

Susan walsh

Related posts: Raven s pass, Marcus theatre, Nasa shuttle launch, Two mr. kissels, Jerry reed