Friday, May 9, 2014


2 (10.5-oz) cans French onion soup
2 cups grated Gruyere cheese
2 cups Monterey Jack cheese
1/3 cup grated Parmesan cheese
8 (1/2-inch thick) slices French bread, toasted

Heat the soup in saucepan.

Combine the cheeses.

Place 1 slice of the bread into each of four bowls ovenproof bowls.  Sprinkle each with 1/2 cup of the cheese mixture. Top with another slice of bread. Spoon the hot soup over the second slice of bread and top with the remaining cheese mixture.

Broil soups for 4 minutes or until the cheese bubbles and browns.

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