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Baked French Onion Soup
A featured dish at fine restaurants, French onion soup in its various forms can be found in neighborhood eateries and in private homes.
If you love French onion soup, but not all the work it takes to make it, this recipe will please you and your family.
The onion has been revered by chefs for its aroma and sweet to hot taste. The onion family ranges from the mild leek to sweet Texas and Vidalias and to the more-fiery reds and Spanish varieties.
The word onion is derived from the Latin word unio, meaning large pearl. Over centuries, the word morphed into “onyon” and later to onion.
As far back at 3200 BC, Egyptians cultivated onions and believed that their concentric patterns represented eternal life. During the Middle Ages, onions were a valuable commodity in Europe.
Explorers in the New World found Native Americans had their own variety, “Chicago,” from which the name of Illinois largest city was derived.
2 cans of Campbell’s Select Harvest caramelized French onion soup
2 packages garlic and cheddar croutons
2 cups shredded Parmesan cheese
2 teaspoons Pernod or Herbisant liqueurs (licorice flavored)
Divide the cans of soup into four portions, half filling four large oven-proof baking bowls. Add 1/2 teaspoon of the Pernod or Herbisant to each dish of soup and stir.
Float 5-6 of the croutons on the top of the soup. Layer 1/2 cup of shredded cheese over the croutons.
In a pre-heated oven at 350 degrees, bake the soup until the cheese has melted and is browning around the edges of the dish.
Other cheeses, either shredded or sliced, may be substituted if desired.
Baked onion soup, accompanied by a salad, can make an entire meal or just be offered as the soup course for a banquet.