Weekly Tip From Home

French Onion Soup

Ingredients
1/4 cup butter
2-1/2 cups thinly sliced onions (2 large)
2 C fresh mushrooms, clean / sliced (optional)
28 oz. canned/boxed beef broth or 28 oz. homemade beef stock
1/4 cup dry sherry or dry white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Salt, to taste
1 small garlic clove chopped well
4 1/2-inch slices French bread, toasted
3/4 cup shredded Swiss, Gruyere, or Jarlsberg cheese

Directions
In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 12 - 15 minutes or until tender, stir periodically.
Take the lid off; cook and stir onion over medium-high heat about 10 minutes more or until onion is golden. This is where you add the mushrooms, if you want this option. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boil then reduce heat. Simmer, covered, for 15 minutes.
While this is cooking, preheat broiler. Line a baking sheet with foil; put bread slices on baking sheet. Broil/toast bread for 2 to 3 minutes or until light brown, turn once. Top with cheese. Broil for 2 to 3 minutes more or until cheese melts and is light brown.
To serve, ladle soup into bowls. Top each serving with a cheesy bread slice.
Makes 4 main-dish sized servings.
Another option: French Onion Soup with Beef: Prepare as above, except add 1 - 2 C chopped (small) cooked beef with the broth.

TIP

Making and serving soups and stews can satisfy your family members in the cooler months. These can be prepared, reheated, and frozen for the future, too! Serve with a simple salad on the side and enjoy.