French Onion Soup Recipe

French Onion Soup Recipe

Ingredients
4 large onions, thinly sliced
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 Tbsp flour
4 cups water
3 vegetable cubes (or beef cubes)
1 clove garlic, minced
1/4 tsp parsley
1/4 tsp nutmeg
1/2 tsp thyme
1/4 cup dry sherry
4 slices toasted french bread
1 cup grated parmesan or gruyere

Method
Melt 3 Tbsps butter in a large pan. Add the onions and saute. Cover and cook over a low heat for 15 minutes. Add the salt, sugar and pepper and raise the heat to a moderate temperature and cook for 20 minutes, stirring often, until onions are a golden brown. Sprinkle with flour and cook for 2 minutes longer, stirring constantly. Add the water, vegetable or beef bouillion and remaining seasonings. Bring to a boil and then lower the heat and simmer covered for 20 minutes. Add the sherry. Transfer to a large casserole dish and spread toast with remaining butter and sprinkle with cheese. Place the toast on top of the soup and heat in oven at 400F for 6-8 minutes or until the cheese has melted and is brown.

tuna noodle casserole recipe 1 onion

Tuna Noodle Casserole Recipe

1 onion, chopped
250 g mushrooms, sliced
2 sticks of celery, chopped
½ bag Pennsylvania Dutch Egg Noodles
2 tins tuna fish in brine
small head of broccoli, florets cut
1 can cream of celery soup
1 can cream of mushroom soup
milk

Boil a sauce pan of water and cook the egg noodles until al dente. Boil the broccoli until cooked through. Sauté the onion, mushrooms and celery in oil until soft and taking on colour. Once finished drain the oil and add the vegetables to a bowl. Drain the tuna and add to the vegetables. Also, add the noodles, broccoli, cream of celery and cream of mushroom soup. Add a can or two of milk and mix up well. Pour the mixture into a baking dish and bake at 175c for 45 minutes or until piping hot.