French Onion Soup Au Gratin
|Onions||4 Large, thinly sliced|
|Canned condensed beef broth||42 Ounce (4 Cans, 10 1/2 Ounce Each)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|French bread slices||6 , sliced 1/2 inch thick and toasted|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Gruyere cheese slices/Swiss cheese||6|
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.