1 tbsp olive oil
1 boillion cube (preferably reduced sodium) boiled in the appropriate amount of water
Red pepper flakes to taste
oregano
salt and pepper to taste
For each bowl of soup:
1 slice of thick wheat bread
thin slices of mozzarella (or your choice of cheese)
Saute the onions in a little bit of oil in a covered large saucepan over medium heat for 20 minutes or until the onions become soft and clear. Slowly stir in the boullion broth, red pepper flakes and black pepper. Bring to a boil for a few minutes and then let simmer for 15 minutes.
Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.(I only make enough bread for the number of bowls of soup, so the bread and cheese are fresh and perfectly melted.)
Ladle soup into bowls and top with bread.
Saute the onions in a little bit of oil in a covered large saucepan over medium heat for 20 minutes or until the onions become soft and clear. Slowly stir in the boullion broth, red pepper flakes and black pepper. Bring to a boil for a few minutes and then let simmer for 15 minutes.
Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.(I only make enough bread for the number of bowls of soup, so the bread and cheese are fresh and perfectly melted.)
Ladle soup into bowls and top with bread.
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| My unique serving method: Place the whole piece of bread into a bowl and then ladle the onions and soup on top. |
~Raspberry Truffle
