Prep 15 mins
Cook 30 mins
This is a very rich tasting soup
- 1 1⁄2 lbs onions, sliced
- 1⁄4 cup butter
- 3 (10 1/2 ounce) cans beef broth
- 1 teaspoon Worcestershire sauce
- 6 -8 slices French bread, toasted
- shredded mozzarella cheese
- In a large saucepan cook onions, covered in butter about 15 minutes or till tender.
- Add beef broth, Worcestershire sauce,
- ¼ t. salt and dash pepper; bring to a boil.
- Sprinkle toasted bread with cheese; place under broiler till cheese is lightly browned.
- Place toasted bread in bowls Ladle soup on top of bread.
- Sprinkle with more cheese.
I have not tried this recipe. My copy of this recipe is slightly different. It calls for 4 lg onions, 2 french or hard rolls sliced and toasted, and grated parmesan cheese or shredded natural sharp cheddar cheese. The rest is the same. Thanks for posting. Christine (internetnut)
I halved this recipe, but was upset because I wanted more! ;-) I tweaked it a bit, adding garlic pepper salt, and a tad more "woo" sauce. (By the way, on step 2 it says 1/4 t. woo sauce but doesn't say when to add the rest...guess by taste, or add 1/4 t. at a time? Aha! I got it now...1/4 t. must be the salt on line 3? Might want to fix that!) Thanks Kimmie, for a good, simple way to make one of my favorite soups!
Very easy to prepare, I did make two small changes- I used “Better Than Bullion” instead of broth, and omitted the cheese topping. I tried it both ways, with and w/o the wine-both are good but for me, the dollop of wine adds a bit. Thanks for the quick, simple, yet elegant recipe!