Yield: 1 servings
|2 larges||Thinly sliced sweet onion|
|4 cans||(14 1/2-oz ea) beef broth|
|¼ cup||Dry red wine|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Ground black pepper|
|Toasted french bread|
|½ cup||Grated parmesan cheese|
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.