LENTIL-ONION SOUP WITH CHEDDAR CRUST
  • 2 pounds yellow onions, sliced
  • 2 tablespoons olive oil
  • 1 pound Lentils, well rinsed
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • ½ cup white wine
  • 4 cups beef broth or vegetable stock
  • 4 cups water
  • Salt and pepper to taste
  • 6 to 8 slices toasted Fresh bread
  • 1½ cups grated cheddar cheese

Heat oil in saucepan; add onions and stir to coat. Lower heat and sauté for about 10 minutes or until they begin to brown. Add lentils, garlic, parsley, white wine, beef broth and water. Raise heat and bring to a boil. When boiling, lower heat and simmer for about 1 hour until lentils are mushy. Add salt and pepper; cook for 30 minutes.

Pour lentil soup into warm, oven-proof soup bowls. Lay a slice of toast on top of each and generously sprinkle with grated cheddar cheese. Place in preheated oven (400°) and bake for 3 minutes or until cheese is melted. Raise oven heat to broil. Place soup bowls under broiler for 30 seconds or until cheese is bubbly and golden. Serve immediately.