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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 10 |
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When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to makejust saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. Linda Adolph, Edmonton, Alberta Ingredients:
6 large onions, chopped |
1/2 cup butter |
6 cans (10-1/2 ounces each) condensed beef broth, undiluted |
1-1/2 teaspoons worcestershire sauce |
3 bay leaves |
10 slices french bread, toasted |
shredded parmesan and shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.
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