French Onion Soup

• 1/2 cup (125 ml) butter or margarine
• 4 cups (950 ml) thinly sliced onions
• 4 cans condensed beef bouillon, undiluted
• 1 tsp (5 ml) salt
• 6 french bread slices, 1 inch thick
• 8 oz (224 grm). shredded mozzarella cheese (or 2 tbsp (30 ml) grated parmesan cheese--your choice)

1. Heat butter in large skillet.
2. Add onion and saute, stirring, until golden -- about 8 minutes.
3. Combine onion, bullion and salt in medium saucepan; bring to boil.
4. Reduce and simmer, covered, for 30 minutes.
5. Meanwhile, toast bread slices in toaster oven (or under broiler) until brown on both sides.
6. Just before serving, sprinkle one side of each bread slice with mozzarella cheese (or parmesan); run under broiler about a minute, or until cheese is melted and bubbly.
7. Pour soup into individual bowls.
8. Float toast, cheese side up, on soup.

butter, onions, condensed beef bouillon, salt, bread, mozzarella cheese

Taken from online-cookbook.com/goto/cook/rpage/00021B (may not work)