French Onion Soup


1/4 C. butter
4 C. thinly sliced onions
4 (10 1/2 oz.) cans beef bouillon, undiluted
1 tsp. (or less) salt
White wine or sherry
French bread
1 C. or more Gruyere, Parmesan or Mozzarella cheese or combination, grated


In hot butter in large kettle, saute onions until golden, 8 minutes or more. Add bouillon and salt to onions. Bring to boiling. Reduce heat and simmer 30 minutes. Slice bread into thick slices. Toast on both sides. Ladle soup into heatproof bowls. Float toast on soup. Cover with cheese. Put into 450° to 475° oven until cheese is melted and brown or broil until cheese is browned, melted and bubbly.


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