Title: French Onion Soup - Sl 10/85
Categories: Soup Vegetable Check
Yield: 4 Quarts

10	md	Onions (about 2-1/2 pounds); thinly sliced
1/4	c	Butter or margarine
1/4	c	Sherry
5	c	;water
2		12-ounce cans beer
2	tb	Worcestershire sauce
3	tb	Parsley; chopped
9		Beef-flavored bouillon cubes
2	cl	Garlic; pressed
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Dry mustard
1/2	ts	Dried whole dillweed
1/2	ts	Celery seeds
1/8	ts	Marjoram leaves
1		Bay leaf
2	c	Croutons
2	c	(8 ounces) Swiss cheese; shredded

Separate onions into rings; cook in butter in a large Dutch oven over medium heat 25 to 30 minutes, stirring frequently. Add sherry to onions; cook 5 minutes. Add remaining ingredients except croutons and cheese, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove bay leaf. Place desired number of ovenproof bowls on baking sheet. Ladle 1 cup soup into each bowl; top each with 2 tablespoons croutons. Sprinkle 2 tablespoons cheese over croutons. Broil 6 inches from heat until cheese melts. Yield: 4 quarts.

Note: Soup (without cheese and croutons) may be refrigerated for up to 2 days.

Kay Castleman Cooper of Virginia, in October, 1985 "Southern Living". Typos by Jeff Pruett.

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