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Onion Soup
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This is a tasty soup that really hits the spot, and is easy to prepare. Contains small Pennsylvania Dutch dumplings called "rivvels".
2 tablespoons butter
1 1/2 cups chopped onions
2 pkgs. of dried onion soup mix
5 cups water
2-1/2 tablespoons flour
2 eggs
salt and pepper to taste
1/2 cup grated cheese
Melt the butter and sauté the onions until they are golden and transparent. Pour the water and the onion soup into a large kettle and bring to a boil. Add the sautéed onions, lower the heat, and simmer for 10 minutes.
Meanwhile, prepare the rivvels as follows: Measure the flour into a small bowl, stir in the eggs and cut the dough into narrow pieces. Allow it to dry for 10 minutes. Rub pieces of the dough between the sides of your palms until bits break off and fall into the simmering soup. Let simmer for 15 minutes. Adjust the seasonings. Serve hot, with a bowl of grated cheese on the side.
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