| | Directions | | Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally. Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes. Meanwhile, in medium bowl, combine cheeses. To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly. |
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| Ingredients | | - |  | 3 tablespoons margarine or butter |
| - | | 4 cups thinly sliced onions |
| - | | 5 cups beef broth |
| - | | 1 teaspoon beef-flavor instant bouillon |
| - | | 1 teaspoon Worcestershire sauce |
| - | | Dash pepper |
| - | | 1 cup shredded Swiss cheese |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 6 slices French bread, toasted |
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