French Onion Soup
While out on a shopping excursion in charming Nashville, Indiana, WTRE’s own Kathy Verseman stumbled upon a delightful community cookbook and just had to share this find. Tucked inside is a classic recipe for French Onion Soup, originally contributed by Shirley Arnold of the Woman’s Club of Madison. This comforting dish features onions simmered in rich beef broth accented with Worcestershire sauce, and it is perfectly finished with a toasted slice of French bread and a generous sprinkle of grated Parmesan cheese.
- 3 c. sliced onion
- 2 T. butter
- 2 cans (10½ oz. each) condensed beef broth
- 1½ c. water
- 1 t. Worcestershire sauce
- 2 thin slices French bread toasted
- Grated Parmesan cheese
In covered saucepan, cook onion in butter over low heat for about 30 min., stirring occasionally. Add beef broth, water and Worcestershire sauce, heat to boiling. Reduce heat; cover and simmer for about 30 min. Place 1/2 slices of toasted bread in each of 4 soup bowls, pour hot soup over bread and sprinkle with cheese. 4 servings.
