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French Onion Soup

1 1/2 pounds red onions, peeled and halved
1/3 cup margarine or butter
3 cubes beef flavored bouillon
4 cups water
1/2 cup dry white wine
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
4 ounces Swiss Cheese, or Gruyere
1/4 loaf French bread

Slice onions, thinly. Melt butter in 2 quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 mins. Add Worcestershire sauce, salt, pepper to soup. Stir. Add the wine and reduce to half. Add the boullion and the water and a pinch of salt and pepper to taste. Simmer for 15 to 20 minutes.

Shred the cheese. To serve soup, place a think slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with a thick layer of shredded cheese. Place under broiler or microwave until cheese melts.


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