STEPFAMILY ASSOCIATION

French Onion Soup
Serves 12

Ingredients
1/2 cup butter
6 cups thinly sliced yellow onions (6 large)
2 49-oz. cans beef broth
1/2 cup dry sherry or dry white wine
2 Tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/4 cup snipped fresh Italian (flat-leaf) parsley (optional)
12 slices French bread, toasted
8 oz. Swiss, Gruy?re, or Jarlsberg cheese, shredded (2 cups)
 
Directions
1. In a 6 to 8-quart Dutch oven melt butter; add onions. Cook onions,
 covered, over medium-low heat for 15 to 20 minutes or until tender
 and golden; stir occasionally. Stir in broth, sherry, Worcestershire
 sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered,
 for 10 minutes. Stir in parsley. Serve immediately or cool for 30
 minutes.
2. To freeze, transfer cooled soup to three 1 1/2- to 2-quart
(6 to 8 cup) freezer containers. Seal; label. Freeze up to 2 months.
3. To reheat frozen soup, transfer soup to a large saucepan. Cook,
covered, over medium-low heat for 15 to 20 minutes, until heated
through, stirring occasionally.
4. For toast, arrange bread slices on baking sheet.
Sprinkle with shredded cheese. Broil 4 inches from heat for 1 to 2
minutes or until cheese is melted and lightly browned. Top each soup
serving with toasted bread slice.