Recipe: Countryman's Onion Soup

Recipes using Tones Parsley Flakes

• 6 medium onions, peeled, cut fine
• 4 tbsp butter
• 4 beef bouillon cubes, dissolved in 1 cup boiling water
• 1 1/2 qts boiling water
• 1 tsp sea salt
• Dash white pepper
• 1/8 tsp celery salt
• 1/8 tsp oregano leaves
• 1/4 tsp parsley leaves

Fry onions in the butter very slowly, 30-35 minutes. They should be soft and cooked, but not browned. Put onions in the 1-1/2 quarts of boiling water. Add remaining ingredients, simmer, do not boil hard, for 45 minutes. Remove from heat and cool. Keep in refrigerator for 24 hours before using. Reheat to very hot before serving. Serves 6-8.