4-6 thick slices of French bread, toasted or 2 cups of croutons
Prep time:
Approx. 45 minutes from stovetop to table
Cooking directions:
Peel onion and cut into quarters, then cross cut quarters to form narrow semi-circle slices. In a 4-quart pot, melt butter and saute slices of onion 10 minutes or to carmelize onions, add 1 tsp sugar and continue to cook to a golden brown and extra 20 minutes. Add soup mix and stir 30 seconds, add broth and bring to a simmer. Cover and cook on low about 25 minutes.
Ladle soup into 4 to 6 bowls. Soup may be served as is or with topping. For Chicago Bistro style topping, place a piece of toasted French bread or croutons on top of each bowl and cover with cheese. Place bowls on a cookie sheet, put under broiler about two minutes to melt and brown the cheese.
Inventive Variation:
Start the recipe as above but add 1 to 2 lb of beef stew meat and saute with the onions. Add soup mix and only 4 cups of broth. Cover and simmer on low about 1 1/2 hours until meat is tender. Cut up 2 large potatoes and add for 30 minutes of cooking time and serve a hearty winter stew.
ALL NATURAL INGREDIENTS
Black beluga lentils, onion, carrots, scallions, spices and herbs.
No Added salt, no MSG and no preservatives
Our soup Mixes contain little or no salt. To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.
Click here for Nutrition Facts.
