French onion soup #4

Yield: 12 Servings

Measure Ingredient
4 larges Onions; thinly sliced
1 Stick butter; melted
3 cans (10.75-oz) beef broth
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
4 Or
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, .

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