ONION SOUP
- 2 cups finely chopped onion
- 2 tablespoons butter or bacon drippings
- 4 cups rice water or vegetable stock
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon paprika
- 2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.