QUICK ONION SOUP
Serves 4 as a first course
2 10 1/2-ounce cans onion soup
1/4 teaspoon garlic powder
4 slices bread
3 teaspoons lemon juice
Butter
Grated lemon rind, a pinch
1/4 cup grated Parmesan cheese
Empty the onion soup into a saucepan, add the lemon juice, grated lemon
rind, and garlic powder and simmerthe mixture for a
few minutes.
Toast the slices of bread and with a cookie cutter, or a small glass, cut a
round out of each approximately 2 1/2 inches in diameter. Butter each round
and sprinkle generously with the Parmesan cheese. Before serving, put a
toast round in each soup bowl and ladle the hot soup over it. The toast
rounds will rise
to the top.
Source The Beany Malone Cookbook
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