French Onion Soup
A warm bowl of French onion soup, topped with toasted French bread and Swiss and Parmesan cheeses, is perfect for chilly nights.
3 tablespoons butter
4 small onions, thinly sliced
5 1/2 cups warm water
1/2 cup dry white wine
6 teaspoons beef base or bouillon granules
1 teaspoon Worcestershire sauce
3/4 cup diced Swiss cheese
6 slices French bread, toasted
1/2 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese
- Melt butter over medium heat in large saucepan. Add onions; cook for 15 to 17 minutes or until golden brown and tender. Stir in water, wine, beef base and Worcestershire sauce; bring to a boil. Reduce heat to low. Cover; cook for 20 minutes.
- Preheat oven to 425°F (220°C).
- Ladle soup into 6 oven-proof bowls. Top with diced Swiss cheese and a slice of toast. Sprinkle with Swiss cheese and Parmesan cheese.
- Bake for 10 to 15 minutes or until cheese is golden.
Makes 6 servings.