Baked Onion Soup

Baked Onion Soup

Serves 2.

2 large onions peeled and sliced
1 teaspoon olive oil
2 beef bouillon cubes
2 chicken bouillon cubes
4 cups water
homemade seasoned croutons (See previous recipe on blog).
2 slices provolone cheese

1. Slice onions and either separate the rings or chop into the size pieces that you like.

2. In a small crockpot, put the onions and teaspoon olive oil. Stir. Cook for 4 hours with lid on. Take lid off and cook for another hour to intensify the flavor.

3. Add the bouillon cubes and 4 cups water. Stir. Replace lid and cook for 2 more hours.

4. Layer the bottoms of soup baking bowls with croutons.

5. Pour soup over them.

6. Cover with round slices of provolone cheese.

7. Bake on aluminum foil in oven at 375 degrees until cheese is browned.

8. Remove and serve immediately.

Croutons for Soups and Salads

Croutons for Soups and Salads

1 half large loaf of French bread, cubed
2 sticks butter or margarine
1 tablespoon minced garlic
salt and pepper to taste
2 tablespoons dried minced parsley leaves

1. Melt the sticks of butter or margarine in a 9 x 13” glass baking dish.
2. Stir in the garlic and parsley.
3. Stir in the cubes of French bread, coating them with the mixture.
4. Salt and pepper to taste.
5. Bake at 275 degrees for 1 hour, stirring every 10 minutes.
6. Remove from oven and let cool.

Nancy's Tortellini Soup

We had this soup during Snowcopalypse 2011, a snowstorm of a lifetime. After 10 hours, it's still going on and don't see any signs that it will quit soon. I am glad that I am in a warm house and not out in the snowy wind. I fixed this soup today. It's been a favorite of ours and perfect for a day like this.

Nancy's Tortellini Soup

1 lb. Bob Evans sage sausage

1 onion, chopped

¾ teaspoon minced garlic (from a jar)

3-16 ounce cans of beef broth

1 No. 2 can of tomatoes, diced (save juice for soup)

1 small can diced carrots (add the juice to the soup)

1 tablespoon Italian seasoning

10 oz. pkg. of cheese tortellini

¼ teaspoon black pepper

½ cup grated Parmesan cheese

1. In a large saucepan, saute and crumble the sausage until no longer pink. Use water while stirring to make it finely crumbled.

2. When the sausage is no longer pink, drain any extra liquid off to limit the amount of fat in it.

3. Add onion to the mixture and saute until translucent.

4. Add the garlic, diced carrots, diced tomatoes, Italian seasoning, and black pepper.

5. Add the beef broth and juices from the carrots and tomatoes.

6. Bring to boil under medium heat.

7. Add the frozen cheese tortellini.

8. Cook for 10 minutes stirring frequently.

9. Reduce the heat to low and cook about 15 minutes more, stirring frequently.

10. Add ½ cup grated Parmesan cheese and stir. Cook for five more minutes, stirring frequently.

11. Ladle into soup bowls and serve.