French Onion Soup

French Onion Soup

3 large onions, sliced
1/4 cup (1/2 cube) butter
1 Tbs. flour
2 cans (10 1/2 oz.) condensed beef broth (use 2 1/2 cups made double strength with a soup base)
2 cups water
1 tsp. Worcestershire sauce
2 slices French bread, toasted
3 cups shredded jack or mozzarella cheese

Cook onions in butter in Dutch oven over medium heat, stirring occasionally, until onions are tender and just start to brown. Sprinkle the flour over the onions and stir. Gradually stir in 1 can (1 cup) broth. Heat to boiling, stirring constantly. Stir in remaining broth, the water and Worcestershire sauce. Heat to boiling. Reduce heat and simmer uncovered 5 minutes.

Place 1 slice toast in each of 5 overnproof  soup bowls or individual casseroles. Pour soup over toast.  Sprinkle with cheese. Set oven control to broil or 550 degrees F. Put soup in so the tops are 3 to 4 inches from the heat. Cook until cheese is melted and light brown -- about 5 minutes. Makes 6 servings.

This does sound good.

Thanks!

I make a similar soup, but instead of butter, I brown my onions in a teaspoon of bacon grease, and instead of the worcestershire sauce....I use a jigger of brandy. I also simmer covered for about two hours to blend the flavors.   The bacon grease and the brandy really give it a unique taste.

Mine is very similar, but I use swiss cheese. Yummy

Jen