French Onion Soup

• 2 lb. Vidalia or sweet onions, peeled and halved
• 3/4 c. butter
• 6 beef bouillon cubes
• 2 qt. water
• 1 c. dry white wine
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• dash of white pepper
• dash of black pepper
• 8 oz. chilled Swiss or Gruyere cheese, shredded
• 1/2 loaf French bread, thinly sliced

1. Slice onions.
2. Melt butter in a 4-quart Dutch oven.
3. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and wine to onions.
4. Cover and simmer 2 hours, stirring occasionally.
5. Add Worcestershire sauce, salt and white and black peppers to soup, stirring until blended.
6. To serve soup, place a thin slice of French bread into the bottom of each individual ovenware serving bowl.
7. Ladle soup into bowls.
8. Top with layer of shredded cheese.
9. Place under broiler until cheese melts.
10. Serve at once.

vidalia or sweet onions, butter, water, white wine, worcestershire sauce, salt, white pepper, black pepper, chilled swiss, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4889 (may not work)