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French Onion Soup


3 onions, thinly sliced
3 tablespoons ( cup) dry red wine
2 oz. ( cup) butter
1 teaspoon salt
1 pints (4 cups) beef stock (bouillon)
6 slices French bread, toasted
Parmesan cheese, grated


Serves: 6


Place the onions and butter in a large heat resistant bowl. Cook covered on HIGH for 10 minutes. Stir in the stock, wine and salt. Continue cooking for a further 5 minutes. Pour the soup into individual bowls, sprinkle the toast with cheese and float a slice on each serving. Reheat on HIGH for 30 seconds.

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