Classic onion soup

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
\N \N Toasted french bread
½ cup Grated parmesan cheese
3 \N Sprig parsley
1 \N 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.

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