GOLDEN ONION SOUP
Parmesan Croutons (recipe follows)
1/4 cup butter or margarine
1 tablespoon packed brown sugar
1/2 teaspoon Worcestershire sauce
2 large onions, cut into fourths and sliced (1 1/2 pounds)
2 cans (10 1/2 ounces each) condensed beef broth
2 soup cans water
Make Parmesan Croutons; reserve.
Reduce oven temperature to 325 degrees F.
Melt butter in 4-quart ovenproof Dutch oven over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.
Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown.
Stir in broth and water. Heat to boiling on top of stove. Serve with croutons.
PARMESAN CROUTONS
1/4 cup butter or margarine
3 slices bread, cut into 1-inch cubes
1/4 cup grated Parmesan cheese
Heat oven to 400 degrees F. Melt butter in rectangular pan, 13x9x2 inches, in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese.
Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
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