Prep 30 mins
Cook 30 mins
Servings : Soups and Stews, Swedish, Sweden, European, and Scandinavian. This recipe is from Food Down Under's website and also included in the Zaar World Tour 2005.
- 200 g bread
- 2 onions, chopped
- 1 tablespoon flour
- 2 tablespoons butter
- 1 liter stock
- salt, to taste
- pepper, to taste
- nutmeg, to taste
- cheese, grated (optional)
- Thinly slice bread. In a large skillet, melt butter, add chopped onion and bread slices. Turn bread slices and cook until golden brown on both sides.
- When bread is browned, sprinkle with flour. Add stock, season with salt, pepper and nutmeg and cook for approximately 20 minutes.
- In a medium pan, strain the stock from the bread through a sieve and bring back to the boil. Serve with grated cheese.
I made mine with beef stock and since my beef stock tends to be a little on the salty side I eliminated the salt required in the soup - this came out very well and I think I will most certianly use it as a base for various other soups - by itself - I suppose you could jazz it up I added mozzeralla and parmasen cheese's to it - tastes a little onion soup - great post will use it for many future soup bases.
This came out great! I used crusty Frencg bread and beef stock and Swiss chese. Just about like French onion soup. The very thing for a chilly winter evening.