French Onion Soup
3 cups sliced onion (about 3 medium)
2 tablespoons butter
2 cans (10 1/2 ounces each)
condensed beef broth (bouillon)
1 1/2 cups water
1 teaspoon Worcestershire sauce
2 thin slices French bred, toasted
Grated Parmesan cheese
In covered large saucepan, cook onion in butter over low heat about 30 minutes, stirring occasionally. Add beef broth, water and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes.
Place 1/2 slices toasted bread in each of 4 soup bowls; pour hot soup over bread and sprinkle with cheese. 4 servings (1 cup each).
Borsch
1 can (10 1/2 ounces) condensed beef broth (bouillon)
1 can (16 ounces) shoestring beets
1 cup shredded cabbage
2 tablespoons minced onion
1 teaspoon sugar
1 teaspoon lemon juice
Dairy sour cream
In saucepan, heat beef broth, beets (with liquid), cabbage, onion and sugar to boiling. Reduce heat; simmer gently 5 minutes. Stir in lemon juice; chill. Top each serving with spoonful sour cream. 7 servings (1/2 cup each).