Stewy French Onion Soup
|Onions||4 Medium, peeled and thinly sliced|
|Granulated sugar||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Strong beef broth/Two 10 1/2 ounce cans condensed beef broth, undiluted||2 2⁄3 Cup (42.67 tbs), made from instant beef bouillon granules|
|All purpose flour||1 Tablespoon|
|Ground black pepper||To Taste|
|Worcestershire sauce||1 Teaspoon|
|Thick french bread slices||4 , toasted|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Grated gruyere cheese/Swiss cheese||1 1⁄2 Cup (24 tbs)|
In a large skillet, slowly cook onions in sugar and butter until soft and light brown.
Add beef broth, flour, pepper and Worcestershire sauce; mix well.
Cover and simmer 30 minutes.
Pour soup into individual oven-proof casserole dishes.
Top each with a slice of bread.
Combine Parmesan and Gruyere cheeses; divide cheese mixture among casseroles, topping bread slices.
Bake in a preheated 325-degree oven for 25 minutes, then put under broiler for 1 minute to brown cheese slightly.