Potato Onion Soup

• 2 large onions, chopped
• 3 tablespoons canola oil
• 1 pound ground beef
• 4 cups water
• 2 medium potatoes, peeled and cubed
• 2 tablespoons red wine vinegar
• 1 tablespoon beef bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley
• 1 cup shredded Swiss cheese
• 2 tablespoons grated Parmesan cheese
• 7 slices French bread (1 inch thick)

1. In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside.
2. In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
3. Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375u0b0 for 10 minutes or until cheeses are bubbly.

onions, canola oil, ground beef, water, potatoes, red wine vinegar, beef bouillon granules, salt, pepper, parsley, swiss cheese, parmesan cheese, bread

Taken from www.tasteofhome.com/recipes/potato-onion-soup/ (may not work)