FRENCH ONION TOMATO SOUP

This is an old recipe from a tomato recipe book many years ago.

4 cups thinly sliced onions

1 garlic clove, minced

2 tbsp butter or margarine

1 can (46-oz) tomato juice

2 tsp beef bouillon granules

3 tbsp lemon juice

2 tsp dried parsley flakes

2 tsp brown sugar

6 slices French bread, toasted

2 cups (8-oz) shredded mozzarella cheese

In a large saucepan, sauté onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top each with a slice of the bread and sprinkle with the cheese. Broil 4 to 6-inches from the heat, 2 to 3 minutes or until cheese is bubbly.

Yield: 6 servings

Old TOH recipe and photo