Well, Devon... I may be out on the street with you...
I have used the same "recipe" for years, and one of the reasons I love
it is that it can be made in less than 15 minutes and on a cold, rainy
night, it's a great supper...
I cut up about a half an onion and saute it in plenty of butter in a
saucepan. While that's happening, I boil a cup of water in the
microwave and drop in a bullion cube and let it dissolve. Then I put a
can of beef consomme into the onions and add the broth. This makes
enough for two bowls of soup.
I put seasoned croutons into individual bowls and pour the soup over the
croutons. Top with cheese, sprinkle with a tad of paprika and pop under
the broiler until the cheese is bubbly.
Done... It's really good, and so easy. The seasoning in the croutons
is perfect, the consomme makes it rich, and the soup is as good as most
I've had... although I confess that I've never had it in Paris.
Clay
Tamara P Duvall wrote:
On Oct 26, 2009, at 12:32, [email protected] (Devon) wrote:
using a beef soup made from a bouillon cube works just fine, in
fact, I doubt
it could be much better if you used the homemade stock.
As tolerant as I am... and as much as I love you, Devon... This kind
of heresy is more than even I can tolerate; consider yourself
disinherited and thrown out into the street, like an errant Victorian
maiden. And, if you have to eat your bouillon cube "soup" out in the
snow, too bad, so sad, but there *are* limits, y'know...
Sheesh.
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