French Onion Soup

Recipe courtesy of MsHan

Makes 4 crocks. I also save the extra soup for cooking beef or in the pan with a roast.

4 onions- sliced

2 cans of beef (or veggie) Broth - I like Cottage Inn reduced sodium & reduced fat

loaf of bread sliced & toasted (in oven or toaster)

Worcestershire Sauce

Cheese - I use a blend of mozzarella, Muenster & whatever else is on hand

8 oz of wine

3 tablespoons butter

1 tablespoon of flour

1. Slice onions into rings place in a stock pot on low with cut up butter. Stirring occasionally, cook onions until soft & they start to brown.

2. Sprinkle on the tbsp. of flower & stir, cook for 1 minute

3. Slowing pour & stir in the 2 cans + 1 can of water

4. A couple of shakes of Worcestershire sauce - I am very heavy handed with this - but shake to taste.

5. Cover & bring to a slow boil. Put in wine (optional)

6. Slice & toast bread. I slice to half an inch thick.

7. Shred / grate cheese

8. Pour soup into oven safe bowls, float 2 pieces of bread. Pour some broth on top. Sprinkle cheese on heavy handed.

9. Broil until cheese is bubbly & starting to brown.

Be careful the bowls will be hot! Enjoy.