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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 3 large onions, sliced
- 1/4 c. butter
- 1 Tbsp. flour
- 2 (10 1/2 oz.) cans condensed beef broth
- 2 c. water
- 1 tsp. Worcestershire sauce
- 6 slices French bread, toasted
- 2 c. shredded Mozzarella cheese
Method
- Cook onions in butter in a 4-quart Dutch oven over medium heat, stirring occasionally until onions are tender and just begin to brown.
- Sprinkle with flour; gradually stir in one can of broth.
- Heat to boiling; stir constantly.
- Stir in remaining broth, water and Worcestershire sauce.
- Heat to boiling; reduce heat.
- Simmer, uncovered, 5 minutes.
- Place 1 slice of toast in each of 6 heatproof bowls; pour soup over toast.
- Sprinkle with cheese.
- Broil soups with tops 3 to 4 inches from heat until cheese is melted and light brown, about 5 minutes.
