French Onion Soup
|Onions||4 Medium, sliced|
|Canned condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried thyme leaves||1⁄8 Teaspoon|
|French bread slices||4 (1 Inch Thick)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cover and cook onion in margarine in 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes.
Add beef broth, water, bay leaf, pepper and thyme.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Set oven control to broil and/or 550°.
Place bread slices on cookie sheet.
Broil with tops about 5 inches from heat until golden brown, about 1 minute.
Turn; broil until golden brown.
Place bread in 4 ovenproof bowls or individual casseroles.
Add broth; top with Swiss cheese.
Sprinkle with Parmesan cheese.
Place bowls on cookie sheet.
Broil with cheese about 5 inches until cheese is melted and golden brown, 1 to 2 minutes.