- 4-5 jumbo sized Vidalia Onions
- 4 tbsp Butter
- 1 tbsp Flour
- 3 cans of beef broth
- 2 soup cans of water
- 1 tbsp of Worcestershire sauce
- ¼ tsp Pepper
- ¼ cup or Parmesan cheese
- 8 slices of ½-inch thick French bread
- 8 slices of Swiss cheese
Peel & thinly cut your 4-5 Vidalia Onions. Add to 4 tbsp of butter in large saucepan. Cook over Medium-Low heat until golden brown. Sprinkle with 1 tbsp of flour & cook for 1 minute. Stir in 3 cans of beef broth, 2 soup cans of water, 1 tbsp of Worcestershire sauce, and ¼ tsp Pepper. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, toast 8 slices of ½-inch thick French bread in an over broiler. Stir ¼ cup or Parmesan cheese in to soup. Ladle soup in to oven proof crocks or sauce pan. Add toasted bread into soup & top with 8 slices of Swiss cheese. Place in over at 400-degrees. Bake 5-8 minutes, or until cheese has just melted. Remove, let cool, and enjoy.