munster, provolone or mozzarella cheese sliced thin
parmesan cheese
toasted french bread toasted and cubed
water
Instructions
Slice onions and saute half for about 2 minutes over medium low flame. Add about 1 cup of cooking sherry and allow to simmer for about 5 minutes or until the onions are translucent. Add two cans (or one box) of beef broth and 1 1/2 cups water and two beef bullions. Add rest of sliced onions, cover and simmer about 1/2 hour or until the added onions have softened.
Add more water as the stock evaporates and add bullion cubes as needed. continue cooking until all onions are translucent.
put cubes of french bread and parmesan cheese into crock, pour soup over and cover with either provolone, mozzarella or munster cheese and broil until cheese melts.
Originally Submitted
11/16/2010
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