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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is so simple and good! Vegans can omit the cheese. This makes 4 starter bowls or 2 dinner bowls. Ingredients:
2 large bermuda onions, sliced into rings |
4 tablespoons olive oil |
6 cups water |
dried tarragon (a few generous shakes) |
salt & pepper (to taste) |
fresh grated romano cheese (optional) or parmesan cheese (optional) or asiago cheese (optional) |
Directions:
1. Set water to boil.
2. Pan-fry the onions in olive oil in a deep skillet until golden brown and caramelized.
3. Add boiling water to skillet and add tarragon.
4. Simmer on medium for 20 minute.
5. Add salt & pepper to taste.
6. Put cheese in the bottom of each bowl and pour soup over it.
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