French Onion Soup

Contributed by Linda Kenik.


9 Cups Water
1 ½ lb. Yellow Onions - sliced
½ Wisconsin Swiss Cheese - grated
¼ lb. Butter


Fry small amount of onions, in small amount of butter, at one time until browned (some might burn). Add to boiling water. Continue until all the onions are added to the water. Add Salt to taste.

Simmer 3 hours, uncovered.

Put soup in individual serving dishes that can be put in the oven.

Four onion rounds per dish. Cover onion rounds with 3 tablespoons of cheese.

Bake in over 15 minutes at 350°.


The Temple Emanuel Sisterhood Cook Book : Baltimore Maryland : 1968