|4 larges||Onions; sliced thin|
|2 tablespoons||Butter or margarine|
|4 cups||Brown stock or canned beef broth|
|1 dash||Worcestershire sauce|
|2||Hard rolls; sliced, toasted|
|Grated Parmesan cheese|
|Salt & pepper to taste|
Cook onions in butter until lightly browned. Add stock & Worcestershire.
Cook 20 minutes. Salt & pepper to taste. Sprinkle toast with cheese; pour soup into bowls & float toast on top. Place under broiler a few seconds until cheese is lightly browned. Makes 4-6 servings.
FRAU WALTER (INGE) LEUBBERT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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