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Categories:Viewed: 108 - Published at: 2 years ago
Ingredients
- 2 lb. onions, peeled and sliced
- 3/4 c. butter or margarine
- 6 beef bouillon cubes
- 2 qt. water
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- dash of pepper
- 8 oz. Swiss cheese, shredded
- 1/2 loaf French bread
Method
- Melt butter in a 4-quart Dutch oven.
- Slowly cook onions in butter until lightly browned.
- Add bouillon cubes and water to onions.
- Cover and simmer 2 hours, stirring occasionally.
- Add Worcestershire sauce, salt and pepper to soup; stir.
- When serving soup, place a thin slice of French bread into the bottom of the bowl (must be able to go into the oven).
- Ladle soup into bowls; top with layer of shredded cheese.
- Place under broiler until cheese melts.
- Serve at once.
