FRENCH ONION SOUP WITH CROUTONS

2 medium onions, finely sliced
butter
1 quart water
2 chicken bouillon cubes
2 beef bouillon cubes
1/2 tsp Kitchen Bouquet
FOR THE CROUTONS:
bread slices
butter
salt and pepper
garlic powder
paprika
parmesan cheese

Saute in butter until tender.

Add water, bouillon cubes, and Kitchen Bouquet. Simmer 20 minutes.

TO MAKE THE CROUTONS:
Toast bread slices under broiler. Spread with butter and sprinkle with salt, pepper, garlic, paprika and Parmesan cheese. Dice.

Add croutons to finished soup and serve.

Servings: 4
Source: Mrs. John P. Elberti