Bill's Favorite - Onion Soup

Yesterday when Bill and I were collecting donations for the Knights of Columbus tootsie roll drive (for those intellectually challenged) there was a pretty good breeze blowing. On the wings of that breeze were delicious smells coming from the restaurants across the street. Naturally, I got to thinking about food and what soup recipe I would put in our little blog. I decided my first entry would be Bill's all-time favorite. I got this particular recipe from a Pittsburgh newspaper years ago and it is baked casserole style.

FORK 'N' KNIFE ONION SOUP
3 medium sweet onions (Being in the South, I use delicious Vidalia onions)
1/4 cup butter or margarine
1 tbsp flour
1 cup beef broth
1/2 cup dry white wine
1 tsp Worcestershire sauce
Salt & pepper to taste
8 slices French bread, cut 1/2 inch thick
2 cups grated Swiss cheese

Peel and thinly slice onions. Melt butter or margarine in large saucepan. Add onions and saute 20 minutes or until lightly browned. Stir in flour. Gradually stir in beef broth and wine. Cover and simmer 10 minutes. Season with Worcestershire sauce, salt and pepper. Layer half of bread and cheese in 3-quart casserole. Pour in soup. Top with remaining bread and sprinkle with remaining cheese. Bake in a 400-degree oven 12 to 15 minutes or until bread is golden. Makes 4 to 6 servings.