|
This is from Real Simple magazine.
French Onion Soup
3 (14 ounce each) cans ready-to--eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 (1 ounce each) slices Swiss cheese
Heat oven to 400 degrees F. Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions between them. Add 1 Tablespoon of sherry to each. Float a slice of bread in each bowl and top each with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
|
