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Potato: Potato Onion Soup

Source of Recipe

Mary Brombaugh


List of Ingredients

2 large onions, chopped
3 tablespoons cooking oil
1 pound ground beef
1 quart water
2 medium potatoes, peeled and diced
2 tablespoons red wine vinegar
1 tablespoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
7 slices French bread, 1 inch thick


Recipe

In a Dutch oven or soup kettle over medium heat, saute onions in oil for 10-12 minutes or until golden brown. Remove and set aside. In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simer for 30 minutes or until potatoes are tender. Stir in parsley. Ladle into ovenproof bowls. top each with Swiss cheese, a slice of bread and parmesan cheese. Bake at 375ºF for 10 minutes or until cheeses are bubbly. Yield: 7 servings.