FRENCH ONION SOUP
(sinfully rich and delicious!)
1/2 stick margarine
1 large sweet onion, thinly sliced
1 dash Worcestershire sauce
2 tsp. sugar
1 Tbsp. flour
3 (14.5 oz.) cans beef broth
Dash of Worcestershire
1 Tbsp. cooking wine or sherry
1 Tbsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 long loaf of Italian bread
8 slices of Provolone cheese
Melt margarine in 4-quart saucepan.
Add thinly sliced onions and stir in sugar. Cook onions over medium heat for 10 minutes or until translucent and tender.
Remove from heat and set aside to cool for 10 minutes. Stir in flour until well blended with the onions and butter mixture. Add beef broth, Worcestershire, wine, garlic powder, salt and pepper.
Heat to just boiling and then reduce heat to low. Cover soup and simmer on low for 30 minutes.
Cut four (1-inch thick) slices of bread from the loaf. Toast the bread slices just until barely browned. Reserve the remaining bread to serve with the soup.
Ladle soup into four oven-safe bowls or soup tureens. Place 1 slice of toasted bread on top of the soup in each bowl. Place a slice of provolone cheese over the top of the bowl and place bowls on a cookie sheet for easier handling.
Bake at 425 degrees for 10 minutes, or just until cheese has melted.
YIELD: 4 servings