September 12, 2003, Newsletter Issue #143: Soup`s On! (2)
Tip of the Week
French Onion Soup
6 cups thin sliced onions
4 cups beef broth
1/4 cup butter
1 tsp sugar
1/4 cup white wine
2 tsp Worcestershire sauce
salt and pepper to taste
6 - 8 slices French bread, toasted
6-8 slices provolone or mozzarella cheese
Saute onions in butter over low heat until tender, do NOT brown. Add beef broth, sugar, white wine, Worcestershire sauce, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 - 20 minutes.
Ladle soup into oven proof bowls. Place one slice of toasted bread in each bowl, and then cover the bread with a slice of cheese.
Bake in the oven at 350 degrees F for 5-10 minutes or until cheese is melted and lightly browned.
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