| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Perfect for chilly nights!

French Onion Soup

3 tablespoons butter
4 small onions, thinly sliced
5 1/2 cups warm water
1/2 cup dry white wine
6 teaspoons beef base or bouillon granules
1 teaspoon Worcestershire sauce
3/4 cup diced Swiss cheese
6 slices French bread, toasted
1/2 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese

1. Melt butter over medium heat in large saucepan. Add onions; cook for 15 to 17 minutes or until golden brown and tender. Stir in water, wine, beef base and Worcesteshire sauce; bring to a boil. Reduce heat to low. Cover; cook for 20 minutes.
2. Preheat oven to 425°F.
3. Ladle soup into 6 oven-proof bowls. Top with diced Swiss cheese and a slice of toast. Sprinkle with Swiss cheese and Parmesan cheese.
4. Bake for 10 to 15 minutes or until cheese is golden.

Makes 6 servings.