Quick Onion Soup

• 1/2 c. butter
• 4 c. frozen, chopped onions (about 1 lb.)
• 3 (10 1/2 oz.) cans condensed beef broth
• 3 c. water
• 1 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• dash of pepper to taste
• 1 c. dry white wine
• 8 (1/2-inch thick) slices French bread
• 1 1/2 Tbsp. softened butter
• 3 Tbsp. grated Parmesan cheese

1. Melt butter in a large saucepan or Dutch oven over low heat (225u0b0).
2. Add onions and cook 20 minutes, stirring frequently.
3. Add beef broth, water, Worcestershire sauce, salt and pepper.
4. Cover and cook over low heat for 30 minutes.
5. While soup is heating, arrange bread slices on cookie sheet.
6. Spread the 1 1/2 tablespoons butter over slices and sprinkle with cheese.
7. Place in a preheated broiler about 4-inches from heat for 2 to 3 minutes until lightly browned.
8. Serve soup in bowls topped with a slice of bread.
9. Makes about 2 quarts or 8 servings.

butter, frozen, condensed beef broth, water, worcestershire sauce, sugar, salt, pepper, white wine, bread, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938178 (may not work)