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  1. #11
    UN-Biased

    Join Date
    Dec 2017
    Location
    Iowa
    Posts
    34
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    Default Re: May's French Spring Soup

    I love, love, love asparagus and this sounds delicious! Can't wait to try it with a nice big chunk of homemade cornbread. Thanks!

  2. #12
    Beginning Stitcher

    Join Date
    Jul 2018
    Posts
    20
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    Default Re: May's French Spring Soup

    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.

  3. #13
    The Guild President

    Join Date
    Jul 2017
    Location
    Jersey
    Posts
    561
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    Default Re: May's French Spring Soup

    Quote Originally Posted by bobby1987 View Post
    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.
    This one sounds good, never used red onions in a soup.
    MissMay AKA May in Jersey

  4. #14
    Missouri Star

    Join Date
    Oct 2014
    Posts
    2,690
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    Default Re: May's French Spring Soup

    Quote Originally Posted by bobby1987 View Post
    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.
    "1/2 cup destroyed Europe cheese"?

  5. #15
    Beginning Stitcher

    Join Date
    Jul 2018
    Posts
    20
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    Default Re: May's French Spring Soup

    Quote Originally Posted by MissMay View Post
    This one sounds good, never used red onions in a soup.
    Yes, sure I follow your instruction, but let me know the reason?

  6. #16
    Applique Angel

    Join Date
    Oct 2018
    Posts
    312
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    Default Re: May's French Spring Soup

    Quote Originally Posted by bobby1987 View Post
    Yes, sure I follow your instruction, but let me know the reason?
    No particular reason, I usually use raw red onions in salads but I think I'll pick up a few for this soup.

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