French Onion Soup I I

• 4 cups onions, thinly sliced
• 8 tablespoons butter
• 2 (14 1/2 ounce) cans beef consomme
• 1 beef bouillon cube
• 1 tablespoon Worcestershire sauce
• 1 dash pepper
• 6 ounces mozzarella cheese, shredded (1 1/4 cup)
• 6 slices French bread (toasted)

1. Saute onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender.
2. Stir in broth, bouillon cube, pepper and Worcestershire sauce.
3. Bring to a boil.
4. Cover and reduce heat and simmer 25 minutes.
5. Ladle soup into four to six oven proof bowls, top with a slice of toasted bread.
6. Sprinkle 2 tablespoons of cheese mix on top of bread.
7. Place bowls on foil lined cookie sheet.
8. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.
9. NOTE: You can add 12 ounces more of consomme or beef broth if you like.

onions, butter, beef consomme, worcestershire sauce, pepper, mozzarella cheese, bread

Taken from www.food.com/recipe/french-onion-soup-i-i-133197 (may not work)