French Onion Soup

• 10 medium onions, thinly sliced
• 1/4 c. butter, melted
• 5 c. water
• 2 (12 oz.) cans beer
• 2 Tbsp. Worcestershire sauce
• 3 Tbsp. chopped parsley
• 9 beef bouillon cubes
• 2 cloves garlic, pressed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dry mustard
• 1/2 tsp. dried dill weed
• 1/2 tsp. celery seed
• 1/8 tsp. marjoram leaves
• 1 bay leaf
• 2 c. croutons
• 2 c. (8 oz.) shredded Swiss

1. Separate onions into rings.
2. Cook in butter in large Dutch oven over medium heat for 25 to 30 minutes, stirring frequently. Add sherry to onions and cook 5 minutes.
3. Add remaining ingredients, except croutons and cheese, and bring to a boil. Cover, reduce heat and simmer 1 hour.
4. Remove bay leaf.

onions, butter, water, beer, worcestershire sauce, parsley, garlic, salt, pepper, dry mustard, dill weed, celery, marjoram leaves, bay leaf, croutons, swiss

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234435 (may not work)