French Onion Soup

• 3 large onions, sliced
• 1/4 c. margarine or butter
• 1 Tbsp. all-purpose flour
• 2 cans (10 1/2 oz.) condensed beef broth, or 2 c. broth made with bouillon
• 2 c. water
• 1 tsp. Worcestershire sauce
• 6 slices French bread, toasted
• 3 c. shredded Monterey Jack or Mozzarella cheese

1. Cook onions in margarine in Dutch oven
2. or heavy saucepan over medium heat, stirring occasionally, until onions are tender and just beginning to brown.
3. Sprinkle with flour.
4. Gradually stir in 1
5. can of broth, water and Worcestershire sauce.
6. Stir in remaining broth and water.
7. Heat to boiling, reduce heat and simmer, uncovered, for 5 minutes.
8. Place 1 slice of toast in each of 6 ovenproof soup bowls or casseroles.
9. Pour soup over bread. Sprinkle with cheese.
10. Set oven control to broil.
11. Broil soup with tops 3 to 4 inches from heat until cheese is melted and light brown, approximately 5 minutes.

onions, margarine, flour, condensed beef broth, water, worcestershire sauce, bread, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612290 (may not work)