FRENCH ONION SOUP|
2 lb. onions, thinly sliced
1/4 c. butter
3 (10 1/2 oz.) cans condensed
1 tsp. Worcestershire sauce
6 to 8 slices French bread,
shredded Swiss cheese
salt and pepper
In large pan, saute onions in butter until tender, about
20 minutes. Add broth and Worcestershire sauce. Salt and
pepper to taste. Bring to boil. Sprinkle bread with cheese.
Broil until golden. Place sliced on bowl of soup.
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