French Onion Soup
Olivia Baker & Faith Ahearn, 8th Graders at Barre Town School, Barre, Vermont
4 medium onions, sliced
2 tablespoons margarine or butter
2 10-1/2 oz. cans condensed beef broth
1 1/2 cups water
1 bay leaf
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
4 slices French bread, 3/4-to-1 inch thick
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese.
Cover and cook onion in margarine in a 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes.
Add beef broth, water, bay leaf, pepper, and thyme. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Set oven control to broil and/or 550 degrees F.
Place bread slices on cookie sheet. Broil with tops about 5 inches from heat until golden brown, about 1 minute. Turn; broil until golden brown.
Place bread in 4 ovenproof bowls or individual casseroles. Add broth; top with Swiss cheese. Sprinkle with Parmesan cheese.
Place bowls on cookie sheet. Broil with cheese about 5 inches from heat just until cheese is melted and golden brown, 1 to 2 minutes.
Serve with additional French bread or rolls, if desired.