| Serves 4 (1 Cup Servings plus garnishes) |
|
|
|
2
|
Tbl. |
Butter |
4
|
Cup
|
Onions, peeled, thinly sliced
|
1
|
Tbl. |
Worcestershire sauce
|
1/2
|
Cup |
Cooking sherry
|
4
|
Cup |
Water |
4
|
tsp.
|
Glory Foods® Seasoned Cooking Base
(Beef, Chicken or Roasted Vegetable) |
|
|
|
2
|
Slices
|
White bread, cut in half, toasted or baked until dry
|
6
|
oz.
|
Swiss cheese, grated (2 cups volume)
|
4
|
tsp. |
Parmesan cheese, grated
|
|
|
|
|
Directions: |
|
| 1. |
Melt the butter in a 4 quart saucepan. Stir in the onions and cook stirring regularly
over low to medium heat until the onions are fully softened and starting to brown.
There is no rushing this step, it will take 45-60 minutes.
|
| 2. |
Increase the heat to high. Stir in the Worcestershire sauce and the sherry. Heat until the sherry is reduced by half. Stir in the water and the Glory Foods® Seasoned
Cooking Base and return the soup to a boil. Reduce the heat and simmer for
15 minutes. Remove from the heat.
|
| 3. |
Divide the soup between 4 oven-proof bowls. Set the bowls on a cookie sheet. Top
each bowl with 1/2 a slice of toasted bread, then the Swiss and Parmesan cheeses.
|
4.
|
Bake in a 400 degree F oven for 10 minutes or until the cheese is melted and
starting to brown. Remove from the oven and serve.
|
