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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Here is the original recipe from my sister-in-law. French Onion Soup II. Ingredients:
4 cups onions, thinly sliced |
3 tablespoons butter or 3 tablespoons margarine |
5 cups beef broth |
1 beef bouillon cube |
1 teaspoon worcestershire sauce |
1 dash pepper |
4 ounces swiss cheese, shredded (1 cup) |
1/4 cup parmesan cheese, grated |
6 slices french bread (toasted) |
Directions:
1. Sauté onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender.
2. Stir in broth, bouillon cube, pepper and Worcestershire sauce.
3. Bring to a boil.
4. Cover and reduce heat and simmer 25 minutes.
5. In medium bowl combine cheeses.
6. Ladle soup into six oven proof bowls, top with a slice of toasted bread.
7. Sprinkle 2 Tbsps of cheese mix on top of bread.
8. Place bowls on foil lined cookie sheet.
9. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.
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