| 3 | each | onion | thinly sliced |
| 1/2 | cup |
butter |
or margarine |
| 2 | tablespoons | beef bouillon | |
| 4 | cups | water | hot |
| 1 | teaspoon | worcestershire sauce | |
| 1/2 | teaspoon | salt | |
| 4 | each | bread, french | toasted slices* |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with toasted french bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot.
First published: 1996-01-27 last updated: 2012-05-06





