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Onion
Soup
- 2
tbsp (60 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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