1. Sauté onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender. 2. Stir in broth, bouillon cube, pepper and Worcestershire sauce. 3. Bring to a boil. 4. Cover and reduce heat and simmer 25 minutes. 5. Ladle soup into four to six oven proof bowls, top with a slice of toasted bread. 6. Sprinkle 2 tablespoons of cheese mix on top of bread. 7. Place bowls on foil lined cookie sheet. 8. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. 9. NOTE: You can add 12 ounces more of consomme or beef broth if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
