Continental Onion Soup
Continental Onion Soup
3/4 cup ripe olives
2 cups thinly sliced onion (2 very large onions)
3 tablespoons butter or margarine
3 cups water
1 teaspoon salt
1/2 tablespoons meat extract
3/4 cup ripe olives
Grated Parmesan cheese
Cut olives into large pieces. Combine onion and butter, and cook very slowly in covered pan until onions are clear and yellow, but not browned. Add water, salt and meat extract and simmer 15 to 20 minutes. Just before serving stir olives into soup. Serve topped with grated Parmesan cheese, if desired.
Makes 4 to 5 servings
3/4 cup ripe olives
2 cups thinly sliced onion (2 very large onions)
3 tablespoons butter or margarine
3 cups water
1 teaspoon salt
1/2 tablespoons meat extract
3/4 cup ripe olives
Grated Parmesan cheese
Cut olives into large pieces. Combine onion and butter, and cook very slowly in covered pan until onions are clear and yellow, but not browned. Add water, salt and meat extract and simmer 15 to 20 minutes. Just before serving stir olives into soup. Serve topped with grated Parmesan cheese, if desired.
Makes 4 to 5 servings
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