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Onion Soup
- 2 tbsp (30 ml) margarine
- 2 large onions,
sliced
- 2 cups (480 ml) vegetable stock
- 1/2 tsp (3 ml) vegetarian
Worcestershire sauce
- 2 slices French bread, lightly toasted
- grated
cheese (real or vegan)
Over a low heat, cook the onions in the melted
margarine for a half hour. Add the vegetable stock and Worcestershire sauce and
simmer for another half hour. It is important to do this slow cooking to bring
out the flavours.
Serve, topped with the toasted French bread and
grated cheese.
Serves 2.
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