French Onion Soup II

1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese


1. Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20
minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from
2. Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for
about 1 minute or until cheese is melted and golden.
3. Ladle soup into bowls and top with bread.

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