This recipe is quick and easy for a cold winter night. I like the taste of Better Than Bouillon instead of bouillon cubes. I also prefer provolone cheese, but any soft cheese, like mozzarella, will do.
By Pat Savoie
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Ingredients
2 onions, sliced
3 Tbsp butter
6 tsp beef bouillon
6 cups water
1/2 tsp Worcestershire sauce
Provolone cheese
French bread, toasted
Method
Saute onions in butter stirring until brown. Stir bouillon in hot water and add to onions. Add Worcestershire sauce. Place a slice of provolone cheese in the bottom of a bowl and ladle soup on top. Eat with French bread.
If the soup is too salty, add more water.
Some people like to serve the soup in a bowl, then top with toasted french bread placing the cheese on top, then broiling the bowl. I don’t like to wash the bowl with cheese all over it, so I put the cheese on the bottom.
Savoie Secrets: It's a Family Recipe 