Onion Soup (Pips version)
4 Cups thinly sliced onions (I like to use 2 or 3 different varieties)
2 cloves garlic, minced
3 T butter
4 T Olive Oil
5 C beef broth
4 tsp Worcestershire sauce
2 fresh sprigs of rosemary
8 fresh Basil leaves, chopped
1 C shredded swiss cheese (4 oz.)
¼ C shredded parmesan cheese
4 Slices French bread, toasted
Cook onions, garlic, rosemary and basil with the butter and olive oil over low heat until golden brown and tender. (15-20 mins)
Stir in beef broth, Worcestershire sauce, salt and pepper. Heat to boiling; reduce heat. Simmer covered 15 to 20 minutes.
Combine cheeses. Ladle soup into 4 bowls. Top each with a slice of bread and sprinkle with cheese mixture.
Place bowls on cookie sheet and broil 4 inches from heat for 1 to 3 minutes until cheese is melted.
Bon Appetit! Makes Four Bowls!