French Onion Soup Au Gratin Recipe
Ingredients
| Onions | 4 Large, thinly sliced | |
| Butter/Margarine | 4 Tablespoon | |
| 4 10 1/2-ounce cans condensed beef broth | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 2 Teaspoon | |
| Pepper | 1 Dash | |
| 6 slices French bread, sliced 1/2 inch thick and toasted | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| 6 slices gruyere or Swiss cheese | ||
Directions
In large saucepan or Dutch oven, cook onion in butter till tender but not brown, about 20 minutes.
Add beef broth, sherry, Worcestershire, and pepper; bring to boiling.
Pour into 6 individual casseroles or oven-proof bowls.
Float a slice of French bread in each; sprinkle generously with parmesan.
Top each with a slice of gruyere cheese.
Bake in 375° oven for 15 to 20 minutes or broil till cheese is bubbly, about 5 minutes.
Add beef broth, sherry, Worcestershire, and pepper; bring to boiling.
Pour into 6 individual casseroles or oven-proof bowls.
Float a slice of French bread in each; sprinkle generously with parmesan.
Top each with a slice of gruyere cheese.
Bake in 375° oven for 15 to 20 minutes or broil till cheese is bubbly, about 5 minutes.
Chef
