Serves 4

Ingredients

4 med. onions, sliced

2 tsp real butter

4 cups beef broth

1 tsp sherry, optional

1 tsp Worcestershire sauce

1/4 tsp black pepper

1 dash ground thyme

 

Instructions

      1. In 2-quart sauce-pan over low heat, cook onions in butter for 20 min; stir occasionally.
      2. Add remaining ingredients; increase heat to med-high and bring to boil.
      3. Reduce heat to med-low, cover and simmer 5 minutes.

 

Notes:

Though not necessary, you may want to finish it by dividing into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese is melted and browns slightly. Make sure to put the brea cubes in first to keep cheese from sinking to bottom of bowl.