Yield: 12 Servings
|4 larges||Onions; thinly sliced|
|1||Stick butter; melted|
|3 cans||(10.75-oz) beef broth|
|1 teaspoon||Worcestershire sauce|
|5 slices||French bread; toasted|
|Grated white cheese (ie swiss)|
Saute onions in butter in a Dutch oven until tender. Add broth, Worcestershire and pepper. Bring to a boil, cover and simmer 5 minutes.
Pour into individual dishes. Top with slices of toast. Sprinkle with cheese. Broil 2 or 3 minutes to brown top.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .