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Ingredients
- 4 lrg onions sliced thin -2.5 lb
- 4 Tbsp. butter you can also add in a dab of oil
- 4 can Campbells Beef Broth
- 1 can water (you can use more if you want a less strong flavor) Black Pepper
- 1 Tbsp. Worcestershire Sauce
- 4 x Thick slices of French Bread butter or possibly garlic butter
- 1 x Freshly Graded Parmesan, Asiago, or possibly Romano Cheese (not which stuff in a can)
Directions
- Cut onions in half from top to bottom then place the cut side down then thinly slice from top to bottom.
- In a skillet slowly saute/fry onions in butter till they are golden brown. It should take 20-30 min. Donut rush this. If you have more onions than will half fill you skillet do it in two batches. I did this amount in two batches. In a pot big sufficient to hold all gently heat broth, water and Worcestershire. Add in the onions.
- Simmer 20 min. To serve place a piece of toast in a bowl and ladle the soup over it.
- Toast Topper:Butter bread, cover it with the cheese; patting it down so it will stick on the bread. Place it on a cookie sheet and bake in a slow, 250-300 degree, oven till the bread is dry out and the tops are lightly browned.
- This can easily be increased, but do not rush the caramelizing of the onions. They must have time and gentle heat to develop a great color and flavor. Make this while you are doing something else in the kitchen.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2898g | |
| Calories 1024 | |
| Calories from Fat 477 | 47% |
| Total Fat 54.08g | 68% |
| Saturated Fat 32.11g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 6727mg | 280% |
| Potassium 2062mg | 59% |
| Total Carbs 101.98g | 27% |
| Dietary Fiber 12.8g | 43% |
| Sugars 30.39g | 20% |
| Protein 37.17g | 59% |
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