French Onion Soup

From Pete's Better Homes and Barracks, Okinawa, Japan.

  • 3 large onions, thinly sliced
  • 1/2 cup butter
  • 2 tbsp. instant beef bouillon or 6 bouillon cubes
  • 4 cups hot water
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 4 slices toasted French bread
  • 1/4 cup grated Parmesan cheese

In a large skillet cook onions in butter until translucent and lightly browned. In pot combine browned onions in butter with bouillon, water, "wooster," and salt.

Cover and cook 4-6 hours in crock pot.

Top each bowl with cheese and serve with bread. Yields 4 servings. 

– Pete Enchelmayer

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