French Onion Soup

1. 1

   In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.

2. 2

   Bring to a boil; reduce heat and simmer about 15 minutes.

3. 3

   Remove from heat and add 1/4 c. Vermouth; stir well.

4. 4

   If you wish, water may be substituted for the Vermouth.

5. 5

   Heat through.

6. 6

   Put in bowls and top with croutons and a sprinkle of Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.