French Onion Soup

 

Ingredients

6 large onions, chopped

½ cup butter

6 cans (10-12 ounces each) condensed beef broth, undiluted

1-1/2 teaspoons Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

Shredded Parmesan and shredded part-time mozzarella cheese

 Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.

Nutritional Facts

1 serving (calculated without cheese) equals 296 calories, 11 g fat (6 g saturated fat), 25 mg cholesterol, 722 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27