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French Onion Soup



  1. Cook onions in butter over medium heat for 3 minutes.
  2. Add stock, lemon juice, nutmeg, and a few drops of Worcestershire sauce. Cook gently until onions are tender. Season with salt, pepper, and 2 tbsp. Parmesan cheese.
  3. Divide the Swiss cheese between two soup bowls. Ladle in soup, top with croutons, and remaining Parmesan cheese.
  4. Broil in oven until cheese is lightly browned.

Serves 2.

Attribution: French Onion Soup by Christine Collis, Burlington, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.