FRENCH ONION SOUP AU GRATIN WITH
PARMESAN CROUTONS

FOR THE PARMESAN CROUTONS:
2 to 3 slices French bread, sliced 1 inch thick, cut in half
1/4 cup melted butter or margarine
1/4 cup grated Parmesan cheese
FOR THE SOUP:
2 medium onions, very thinly sliced
2 tbsp melted butter or margarine
4 cups beef broth
1/3 cup water
salt and pepper (to taste)
1/2 cup Madeira wine (optional)
1/2 cup shredded Swiss cheese

TO MAKE THE PARMESAN CROUTONS:
Brush both sides of bread with butter; sprinkle with Parmesan cheese. Place on a cookie sheet, and bake at 350 degrees for 20 minutes or until crisp and brown. Set aside.

TO MAKE THE SOUP:
Cook onions in butter in a large skillet, covered, until onions are tender (about 5 minutes.) Uncover skillet, and continue cooking onions until well browned; stir occasionally.

Stir in broth and water; cover and simmer 30 minutes.

Add salt and pepper; stir in wine, if desired. Ladle soup into individual ovenproof dishes; place a Parmesan Crouton on each serving, and sprinkle with Swiss cheese.

Bake at 400 degrees for 15 min or until cheese is melted and golden brown.

Servings: 4-6
Source: Newspaper- Houston Chronicle (circa 1970's)