Soup's On.....ion!

Ahh, French Onion Soup, the soup you get before meals at your favorite pub, restaurant or Friday's. Served hot with gooey, melty cheese and some unknown bread substance, it's an old standby.

Would you like to make this at home? I sure would and believe this recipe was originally from the back of some College Inn beef broth. I bought Progresso, since it was on sale, and they had a variation of the ole' recipe that I found interesting, and will mention later.

Ingredients:
3 medium onions, sliced thin
1/4 cup butter or margarine
3 cans (roughly 13 oz. each) of beef broth
3/4 cup water
2 tsp Worcestershire Sauce
4 slices of french bread, Italian Bread or even croutons
Parmesan cheese, grated
4 slices Swiss cheese - or American, provolone or Mozerella

In pot, cook onions in butter until tender
Add broth, water, W. sauce, bringing to a boil
Reduce heat, cover, simmer 25 minutes
Spoon into oven or microwave safe bowls
Float bread on top of soup
Sprinkle with Parmesan
Top with cheese
Broil or microwave just until cheese is melted.

ENJOY!

The variation I saw on the back of the Progresso brand broth was "Italian Onion Soup" and contained a bit of differences Italian spices and used Italian bread and shredded Mozzerella over french bread and Swiss.
When I made it last, I used a french baguette (99 cents for a thin one, about 4 slices covered my bowl nicely) and slices mozzarella. It was hand-sliced and a little to thick, so I recommend store sliced or shredded if you must.
Of course if you use Swiss or Provolone, which most of you probably prefer, it will already be sliced.

It's getting colder outside - Soups on!