classic onion soup

Categories: Soup/stew
Yield: 1 servings

Measure	Ingredient
2 larges	Thinly sliced sweet onion
4 tablespoons	Butter
4 cans	(14 1/2-oz ea) beef broth
1 cup	Water
¼ cup	Dry red wine
1 teaspoon	Worcestershire sauce
½ teaspoon	Salt
½ teaspoon	Paprika
½ teaspoon	Ground black pepper
	Toasted french bread
½ cup	Grated parmesan cheese
3	Sprig parsley
1	Bay leaf

In a large pan or in the bottom of a stock pot, saute onions in butter until soft and golden, about 15 minutes. Add beef broth, water, wine, worcestershire sauce, salt, paprika, pepper, bay leaf and parsley.

Bring to a boil, then simmer about 1 hour. Remove bay leaf and parsley. Pour into ovenproof bowls. Top with slices of toasted bread which have been sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or until cheese is bubbly and melted.