ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: French Onion Soup - Scaling down the serving size

Misc.
ADVERTISEMENT
I am disabled. I have had my stomach removed and I can still eat some things but it is hard to find recipes that I can make without making so many serving sizes. I really love French Onion soup but if you could help me I would really appreciate it.

Thank you,

Robin
MsgID: 0067365
Shared by: Robin Gibbs - North Carolina
In reply to: Recipe: 2 French Onion Soup
Board: Cooking Club at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Caramel Apple Focaccia
  • CARAMEL APPLE FOCACCIA 1 (1 lb) loaf frozen bread dough, thawed 1/4 cup melted butter or margarine 2 cups thinly sliced apples (peeled and cored) 1/4 cup granulated sugar 1 tablespoon ground cinnamon 1/4 cup chopped ...
  • Arroz Verde ( Green Rice )
  • ARROZ VERDE (GREEN RICE) Source: Time Life Series: Latin American Cooking Servings: 6 4 poblano chilies or 4 green peppers, each 4 inches inches diameter 4 cups chicken stock, fresh or canned, divided use 1 cup parsl...
  • Black Beans with Corn and Tomatoes
  • BLACK BEANS WITH CORN AND TOMATOES 1 (15-ounce) can low-sodium, no-fat-added black beans 1 cup cut tomatoes, fresh or canned 1 teaspoon fresh parsley, chopped 1/2 teaspoon chili powder 1 cup frozen corn, thawed ...
  • Yorkshire Pudding (New York Times)
  • YORKSHIRE PUDDING 2 cups all-purpose flour, sifted 1 teaspoon salt 1 cup milk 1 cup light cream 4 eggs 8 tablespoons butter or pan drippings from roast beef, * (see note) Combine the sifted flour and salt, and sift a...
ADVERTISEMENT
  • Children's Pancakes in Shapes (using Bisquick)
  • CHILDREN'S PANCAKES 2 cups Bisquick baking mix 1 cup milk 2 eggs Assorted cut-up fresh fruit (optional, for serving) Heat griddle or skillet. Beat baking mix, milk and eggs with wire whisk or hand beater until wel...
  • Pork with Rosemary and Apples (pressure cooker)
  • PORK WITH ROSEMARY AND APPLES 3 1/2 pounds pork shoulder roast, room temperature* 2 tart apples, peeled and quartered 1/2 cup dry white wine 5 cloves garlic, peeled 3 sprigs fresh rosemary 3 tablespoons Dijon mustard ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: French Onion Soup - Scaling down the serving size
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!