French Onion Soup

• 1/4 lb. butter or margarine
• 4 or 5 white onions
• 1/2 tsp. salt
• few grains pepper
• 4 1/4 c. beef broth
• 4 Parmesan croutons
• 1/2 c. coarsely shredded Swiss cheese

1. Melt butter or margarine in a heavy skillet or Dutch oven. Heat until bubbling hot.
2. Add sliced onions, cover and cook until onions are heated through (approximately 5 minutes).
3. Uncover and cook until onions are tender and dark brown.
4. Onions should be well browned before broth is added.
5. Combine onions, salt, pepper and broth; heat thoroughly (if canned bouillon is used, omit the salt and add 1/2 cup water).
6. Let stand on very low heat for 30 minutes to allow flavors to blend.
7. Ladle soup into tureen and top each serving with one crouton round and 1/4 cup shredded Swiss cheese on each crouton.
8. Bake in 400u0b0 oven for 15 minutes or cheese is melted and golden brown.
9. Serve at once.

butter, white onions, salt, pepper, beef broth, parmesan croutons, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272776 (may not work)