French Onion Soup

• 1/4 lb. butter
• 2 1/2 lb. onions, sliced
• 1 qt. beef stock (3 cans Campbell's beef stock)
• 1 qt. chicken stock (3 cans Campbell's chicken stock)
• 2 Tbsp. Worcestershire sauce
• 1 bay leaf
• 1 1/2 tsp. garlic salt
• 1 tsp. black pepper (you may wish to use less)
• salt to taste (you may not want any)

1. Heat butter in heavy kettle.
2. Add sliced onions; brown well, stirring constantly.
3. Add beef and chicken stock, the Worcestershire sauce, bay leaf, garlic salt and pepper.
4. Allow to simmer for 40 minutes.
5. Remove the bay leaf; add salt.
6. Prepare with a slice of toasted French bread (1/2-inch thick).
7. Add a thick slice of Swiss cheese (1/4-inch thick), overlapping the bowl.
8. Put under the broiler until cheese is melted and bubbly.

butter, onions, beef stock, chicken stock, worcestershire sauce, bay leaf, garlic salt, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243544 (may not work)