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TOMATO AND BURNT ONION SOUP




Source of Recipe


Roberta


List of Ingredients




2 VERY LARGE ONIONS

BUTTER OR MARGARINE

2 CANS CAMPBELL'S CREAM OF TOMATO SOUP

2 SOUP CANS OF 1% OR 2% MILK

SOUR CREAM

GARLIC CROUTONS (HOMEMADE OR BOUGHT)




Recipe



SLICE ONIONS AND CUT SLICES IN HALF. BREAK INTO SINGLE SEGMENTS.


MELT BUTTER IN FRYING PAN. YOU NEED ENOUGH BUTTER TO COVER ALL THE ONIONS. WHEN MELTED, PUT ONIONS INTO PAN AND TURN HEAT TO FAIRLY HIGH. COOK UNTIL ONIONS ARE BURNT -- MOSTLY DARK BROWN. THIS WILL TAKE ABOUT 30 MINUTES. THIS CAN BE DONE EARLY IN THE DAY


MEANWHILE MIX ONE CAN OF SOUP WITH ONE CAN OF MILK IN BLENDER. POUR INTO SOUP POT. REPEAT WITH THE OTHER CAN OF SOUP AND MILK.


HEAT THE SOUP OVER A LOW TO MEDIUM FLAME. WHEN HOT, POUR THE ONIONS INTO THE SOUP. POUR THE SOUP INTO BOWLS. TOP EACH BOWL WITH A DOLLOP OF SOUR CREAM AND SURROUND THE SOUR CREAM WITH CROUTONS.


SERVE IMMEDIATELY.



MAKES 4 TO 6 SERVINGS