French Onion Soup
Ingredients:
1/4 cup butter
1 large onion, thinly sliced. (or 2 1/2 cups if you want a lot of onion)
2 14-ounce cans beef broth
1/4 cup dry sherry or dry white wine.
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Shredded chedder cheese, extra-sharp is what I use.
Directions:
1. In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13-15 minutes or until tender, stirring occasionally.
2. Uncover saucepan; cook and stir onion over to medium-high heat about ten minutes more until onion is golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
3. Serve with the shredded cheese, which can be put on top by those who like to.
Source:
I modified the recipe from the book Anyone Can Cook by Better Homes and Gardens.
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