Golden Onion Soup

 

1/4

cup butter or margarine

3

slices bread, cut into 1-inch cubes

1/4

cup grated Parmesan cheese

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 lb)

2

cans (10 1/2 oz each) condensed beef broth

2

soup cans water

• 1 Heat oven to 400°F. In 13x9-inch pan, melt 1/4 cup butter 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.
• 2 Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.
• 3 Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons.