Vermicelli And Onion Soup
Preamble
"Tourin des Landes"
Ingredients
4 chopped Onions
1 tablespoon Butter
1 tablespoon Bacon Fat
3/4 cup fine Vermicelli
3 tablespoons Tomato Paste
6 cups good Beef Stock or Chicken Stock or Consomme
Parmesan Cheese for grating
Method
In a heavy casserole or saucepan, saute 4 chopped onions in 1 tablespoon each of butter and bacon fat until they are soft and just beginning to brown. Stir in 3/4 cup of fine vermicelli, broken in pieces, and let them take on a little colour. Blend in 3 tablespoons of tomato paste and add 6 cups of good beef or chicken stock or consomme. Simmer the soup for 10 minutes and serve it with grated Parmesan.
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