A. Gentile Jr.'S International Onion Soup

• 3 large Spanish onions
• 1/4 lb. lightly salted butter
• 6 c. water
• 8 cubes beef bouillon
• 2 oz. wine (optional)
• 1 tsp. freshly ground black pepper
• 1 c. grated Parmesan cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. tarragon
• 1/4 tsp. red pepper
• toasted Italian bread, sliced 3/4-inch thick
• sliced Muenster cheese

1. Slice onions 1/8-inch thick.
2. Saute in melted butter over medium heat until golden.
3. Add water and bouillon cubes.
4. When cubes dissolve, lower heat.
5. Add wine, black pepper, 1/4 cup Parmesan cheese, garlic powder, tarragon and red pepper.
6. Simmer 30 minutes.
7. Spoon soup into ovenproof soup dishes.
8. Place slice of toasted bread into soup; sprinkle with Parmesan cheese and cover with Muenster cheese.
9. Place under broiler until brown and bubbly. Serves 4.

spanish onions, butter, water, beef bouillon, wine, freshly ground black pepper, parmesan cheese, garlic powder, tarragon, red pepper, italian bread, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577296 (may not work)