French Onion Soup

Bonnie B. Gaddis
  • 2 cups thinly sliced onion
  • 1/4 cup butter
  • 2 cans beef bouillon (10 3/4 oz each)
  • Pepper and paprika, if desired
  • 1/2 tsp Worcestershire sauce
  • 2 slices toasted bread
  • 1/4 cup grated Parmesan cheese

Cook onion until limp in butter in a saucepan. Add bouillon, water and Worcestershire® sauce. Simmer (so not boil) gently for 30 minutes. Pour soup into 4 individual ovenware bowls. Cut toast into 1 inch squares and float on soup. Sprinkle all with cheese, and if possible, bake in a hot oven (475°) or slip under broiler to melt cheese just before serving.





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