Yield: 4 Servings
l/4 c butter 20 oz beef broth, condensed, can l c white wine OR dry sherry (optional) l ts Worcestershire sauce l/2 ts garlic salt 2 c cheese, Swiss, shredded 4 French bread, (or 6) ¾ in. -thick, buttered and toasted l/3 c cheese, Parmesan, grated Saute onions in butter until soft. Mix in beef broth, wine, if desired, Worcestershire sauce, and garlic sault. Heat through.
Ladle into 4 to 6 oven proof bowls, distributing onions as evenly as possible. Sprinkle l/2 cup Swiss cheese over soup. Top each serving with l slice French bread. Sprinkle with remaining l l/2 cups Swiss cheese and equal amounts Parmesan cheese. Bake in preheated 425 degree oven l0 minutes or until hot and bubbly. Heat under preheated broiler until cheese is light brown. Makes 4 to 6 servings.
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