Soup Cookbook

Directions

• white wine OR dry sherry (optional) l ts Worcestershire sauce l/2 ts garlic salt 2 c cheese, Swiss, shredded 4 French bread, (or 6) 3/4 in.
• -thick, buttered and toasted l/3 c cheese, Parmesan, grated Saute onions in butter until soft.
• Mix in beef broth, wine, if desired, Worcestershire sauce, and garlic sault.
• Heat through.
• Ladle into 4 to 6 oven proof bowls, distributing onions as evenly as possible.
• Sprinkle l/2 cup Swiss cheese over soup.
• Top each serving with l slice French bread.
• Sprinkle with remaining l l/2 cups Swiss cheese and equal amounts Parmesan cheese.
• Bake in preheated 425 degree oven l0 minutes or until hot and bubbly.
• Heat under preheated broiler until cheese is light brown.
• Makes 4 to 6 servings.
• Recipe By : File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/mmdja006.biz