French Onion Soup I I

1. 1

   Saute onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender.

2. 2

   Stir in broth, bouillon cube, pepper and Worcestershire sauce.

3. 3

   Bring to a boil.

4. 4

   Cover and reduce heat and simmer 25 minutes.

5. 5

   Ladle soup into four to six oven proof bowls, top with a slice of toasted bread.

6. 6

   Sprinkle 2 tablespoons of cheese mix on top of bread.

7. 7

   Place bowls on foil lined cookie sheet.

8. 8

   Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.

9. 9

   NOTE: You can add 12 ounces more of consomme or beef broth if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.