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FRENCH ONION SOUP




Source of Recipe


MAGAZINE


List of Ingredients




2 TBSP. MARGARINE OR BUTTER
3 LARGE SPANISH ONIONS, PEELED, SLICED
1 CAN (14 1/2 OZ.) BEEF BROTH
3 C. COLD WATER
1 BAY LEAF
6 SLICES FRENCH BREAD, TOASTED
1 C. SHREDDED MOZZARELLA OR PROVOLONE CHEESE
1/4 C. GRATED PARMESAN CHEESE



Recipe



MELT MARGARINE IN LARGE SKELLET ON MEDIUM HEAT. ADD ONIONS;
COOK 15 MINUTES OR UNTIL GOLDEN BROWN, STIRRING FREQUENTLY. ADD BROTH, WATER AND BAY LEAF; STIR. COVER; SIMMER 15 MINUTES. REMOVE AND DISCARD BAY LEAF.

PREHEAT BROILER. LADLE HOT SOUP EVENLY INTO 6 OVENPROOF BOWLS.

TOP EACH BOWL OF SOUP WITH A TOAST SLICE; SPRINKLE WITH CHEESES. BROIL 5-10 MINUTES OR UNTIL CHEESE IS GOLDEN BROWN.
MAKES 6 (1 CUP) SERVINGS.