French Onion Soup
4 large onions, thinly sliced and separated
2 tablespoons butter or margarine
2 cans condensed beef broth
1 soup can water
1 teaspoon Worcestershire sauce
6-8 slices from a tiny loaf, French bread, toasted
4-8 slices (1/4 inch thick) Broad Run Swiss cheese
Cook onion in butter until tender, but not brown. Add broth, water
and Worcestershire sauce. Cover and simmer for 20 minutes. Pour
even amounts in ovenproof bowls to nearly full. Float two slices
of toasted bread atop each. Cover with cheese. Place bowls on
foil covered cookie sheet (to catch dripping cheese) and bake
until cheese starts to melt and becomes golden brown on the edges.
Serve hot
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