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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.