Difficulty: Easy - for beginners
1/2 c butter
6c thinly sliced yellow onions
98 oz beef broth
1/2 c dry sherry or dry white wine
2T Worcestershire Sauce
12 slices of french bread, toasted
8oz Swiss cheese, shredded
1. In a 6-8 quart Dutch oven melt butter, add onions. Cook onions, covered over medium-low heat for 15 to 20 minutes or until tender & golden, stir occasionally.
2. Stir in broth, sherry, Worcestershire sauce & pepper. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Serve immediately or cool 30 minutes.
3. Toast: Arrange bread on baking sheet. Sprinkle with cheese. Broil 4 inches from heat 1-2 minutes or until cheese is melted. Top each serving of soup with toasted bread. Note: I toast ours in the toaster oven. The kids get grilled cheese to go with theirs and just the broth.