Ingredients
- 2,800 ml beef stock
- 1,900 ml water
- 1,000 gr onions
- 575 gr vegetable shortening
- 120 gr parmesan cheese
- 8 gr salt
- 3 gr pepper
- 25 slices toast
Simmer onions in shortening until light brown. Cover with water and cook for 10 minutes in covered pan. Add seasonings and beef stock. Cut slices of toast into fancy shapes and place one in each soup plate. Pour the hot soup over, sprinkle with cheese and serve.
