French Onion Soup

• 1 extra large onion (1 lb.)
• 3 Tbsp. butter
• 1 clove garlic, minced
• 1 Tbsp. all-purpose flour
• 5 c. water
• 1/4 c. white wine (optional)
• 3 Tbsp. instant beef bouillon granules
• 1 Tbsp. instant chicken bouillon granules
• 1 tsp. Worcestershire sauce
• seasoned croutons
• grated Parmesan cheese

1. Peel onion.
2. Cut in half lengthwise, then crosswise into thin slices.
3. In 3-quart saucepan, melt butter.
4. Add onion and garlic. Cook over medium heat for about 20 minutes or until onion is soft and transparent, stirring occasionally.
5. Stir in flour.
6. Add water, wine, beef and chicken bouillon granules and Worcestershire sauce.
7. Heat to boiling.
8. Reduce heat; cover and simmer for 15 minutes.

onion, butter, clove garlic, flour, water, white wine, instant beef bouillon granules, instant chicken, worcestershire sauce, croutons, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824313 (may not work)