Full Page 4 x 6 5 x 7

6 medium yellow or white onions, sliced thinly
2 cloves garlic, slice fine
salt and pepper as desired
2 cans Swanson's Beef Broth
your favorite sourdough bread
grated mozzarella, Romano & Parmesan cheese

In a large pot, melt 1/2 stick of butter, and add garlic and sliced onions. Onions should be cooked until they are a very dark brown, but not burnt. This causes them to "caramelize" and release their sweet flavor. Allow the onions to cool down to warm before adding beef broth. Return soup to heat and allow to simmer. Add pepper to taste. You can add salt, but this usually isn't necessary since the broth will usually be salty enough. Butter several slices of your favorite sourdough bread and sprinkle with one or any combination of the suggested cheeses. Place under the broiler until the bread begins to brown and the cheese is bubbling. Ladle soup into bowl and top with slices of bread.

Makes 4 to 6 servings.
Keywords: French, onions, soups   Category: Soups/Stews    Cookbooks:
Recipe by  Anonymous     Added: April 22, 2006 by deebeeeff     Last Updated: March 09, 2007
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