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Instant Onion Soup

  • 2 cans consomme ( 1O 1/2 oz. each)
  • 12 ounces beer (one can or bottle)
  • 4 tablespoons instant toasted onion flakes
  • Salt to taste 6 toasted slices round rye bread
  • Grated Parmesan cheese
  • Chopped parsley

Combine the consomme, beer, onion flakes and salt if needed. Bring to a boil and simmer for, 10 minutes. Pour into individual ovenware soup tureens and top each with a slice of rye bread toast.

Place the tureens under the broiler for a few minutes. Then sprinkle the grated cheese and chopped parsley over the top and serve very hot.

Makes 6 servings