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La Soupe a L'oignon

6 beef bouillon cubes
6 slices stale bread
1 large Spanish onion
6 cups hot water
14 cup butter
1 12 teaspoons Worcestershire sauce
1 teaspoon salt
18 teaspoon white pepper
12 cup shredded cheese


Slice spanish onion wafer thin. IN large pan melt butter and saute onion, stirring until limp but not browned. Add water, bouillon, and spices; cook while stirring constantly until cubes dissolve then stir until onions are limp and tender, about 25 minutes. Ladle soup into bowls. Cover with bread and cheese then bake in preheated broiler until bubbly and golden, about 8-10 minutes.

Source: www.food.com