Delicious French Onion Soup
|Onions||2 Pound, halved and thinly sliced (3 Large Pieces)|
|All purpose flour||3 Tablespoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned beef broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Beef consomme||1 Can (10 oz)|
|Cognac||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|French bread slice||8 , toasted (1/2 Inch Thick)|
|Gruyere cheese||8 Ounce, sliced|
|Grated parmesan cheese||2 Tablespoon|
Melt butter in a large Dutch oven.
Add onion; cook over medium heat 20 to 25 minutes or until golden, stirring frequently.
Add sugar, salt, and pepper; stir well.
Add flour; cook, stirring constantly, 1 minute.
Gradually add water, beef broth, and consomme.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Stir in Cognac and Worcestershire sauce.
Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls.
Top each with a slice of French bread.
Place cheese slices evenly over bread, and sprinkle evenly with Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts.