Title: Classic Onion Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 2 | | Large thinly sliced sweet onion |
| 4 | tb | Butter |
| 4 | cn | (14 1/2-oz ea) beef broth |
| 1 | c | Water |
| 1/4 | c | Dry red wine |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/2 | ts | Ground black pepper |
| | | Toasted french bread |
| 1/2 | c | Grated parmesan cheese |
| 3 | | Sprig parsley & 1 bay leaf |
In a large pan or in the bottom of a stock pot, saute onions
in butter until soft and golden, about 15 minutes. Add beef
broth, water, wine, worcestershire sauce, salt, paprika,
pepper, bay leaf and parsley. Bring to a boil, then simmer
about 1 hour. Remove bay leaf and parsley. Pour into ovenproof
bowls. Top with slices of toasted bread which have been
sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or
until cheese is bubbly and melted.