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Spring Onion Soup

Spring Onion Soup

by 1 people

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Makes: 6 servings

  • 3 tablespoons butter
  • 2 pounds spring onions, bulbs sliced
  • 1 1/2 pounds sweet onions, sliced
  • 3 cloves garlic, chopped
  • 2 tablespoons vegetable bouillon base
  • 4 cups toasted pumpernicklet bread cubes
  • 3/4 cup shredded white cheddar
  1. Melt butter in pot over medium; cook onions and garlic, 25 minutes. Add bouillon and 6 cups water; boil. Place 6 oven-safe bowls on baking sheet; add soup, bread and cheese; broil until golden.