French Onion Soup
1 ½ pounds of onion – thinly sliced (6 cups)
¼ cup butter (1/2 stick)
3 cans condensed beef broth, 10 1/2 ounces each
1 tsp Worcestershire sauce
1/4 tsp salt
Pepper to taste
6 to 8 slices French bread or 12 to 16 slices of baguette, toasted
Grated Swiss cheese or Parmesan cheese (our preference)
Melt the butter in a large soup pot.
Cook the onion slices, covered, over low to medium heat until they are tender, about 25 minutes.
Remove cover and continue to cook until onions are caramelized (not crisp), about 15 minutes more.
Add the broth, Worcestershire sauce, salt and pepper. Bring to boiling.
Sprinkle toasted bread with cheese; broil until cheese is lightly browned.
Ladle soup into bowls and float toast on top. Serve additional toast in a basket.
Pairs Well With
A simple recipe, this is my husband Bob's favorite soup.