Rich French Onion Soup
"When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta..."
INGREDIENTS
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6 large onions, chopped
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1/2 cup butter
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6 cans (10-1/2 ounces each) condensed beef broth, undiluted
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1-1/2 teaspoons Worcestershire sauce
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3 bay leaves
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10 slices French bread, toasted
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Shredded Parmesan and shredded part-skim mozzarella cheese
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