#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.