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Ingredients Jump to Instructions ↓

  1. 2 large red onions, thinly sliced

  2. 1/4 cup butter, cubed

  3. 2 cans (14-1/2 ounces each ) chicken broth

  4. 3 cups water

  5. 1 envelope onion soup mix

  6. 1 teaspoon pepper

  7. 1 teaspoon Worcestershire sauce

  8. 1/2 teaspoon garlic powder

  9. 7 slices French bread (3/4 inch thick)

  10. 1/2 cup shredded Swiss cheese

  11. 1/2 cup shredded part-skim mozzarella cheese

  12. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese. Yield: 7 servings.

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