Onion Soup from Scratch

Ingredients:

  • 1/3 cup butter or margerine
  • 5 cups thinly sliced onions (2 lbs.)
  • 4 - 10 1/2 oz. cans beef bouillon
  • 1 soup can water
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 6 to 8 French bread slices, 1"thick
  • 1/4 cup grated Parmesan cheese

Preparation:

  1. Melt butter in large skillet.  
  2. Add onions and cook over low heat 30 minutes, stirring often.  Do not scorch onions but cook full 30 minutes at low heat.
  3. Combine onions, undiluted bouillon, water, salt and pepper in a large kettle.  
  4. Bring to boil, turn heat low, cover and simmer 1 hour.  
  5. Toast bread.  
  6. Place a piece of toast in each bowl, add soup and sprinkle toast with cheese.  

Serve with additional cheese, if desired.

(From the Los Angeles Times)