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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from my sister-in-law but we made a few changes. Was there any doubt?. Ingredients:
4 cups onions, thinly sliced |
8 tablespoons butter |
2 (14 1/2 ounce) cans beef consomme |
1 beef bouillon cube |
1 tablespoon worcestershire sauce |
1 dash pepper |
6 ounces mozzarella cheese, shredded (1 1/4 cup) |
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. Ladle soup into four to six oven proof bowls, top with a slice of toasted bread.
6. Sprinkle 2 tablespoons of cheese mix on top of bread.
7. Place bowls on foil lined cookie sheet.
8. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.
9. NOTE: You can add 12 ounces more of consomme or beef broth if you like.
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