company onion soup

4 tbsp. unsalted butter

4 lg. sweet or onions, sliced

1 tbsp. sugar

6 c. beef broth, divided

2 tbsp. worcestershire sauce

Salt and pepper to taste

4 thick slices French bread

Additional unsalted butter

Garlic salt or 1 garlic clove, halved

1 c. (4 oz.) shredded Gruyere or

Swiss cheese

In a Dutch oven, melt butter over medium heat. Saute onions until tender.

Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until

onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes.

Add remaining broth, worcestershire sauce, salt and pepper. Cover and simmer

for 30-40 minutes. Meanwhile, spread both sides of the bread with additional

butter; sprinkle with garlic salt or rub with the cut-side of garlic clove.

Broil bread until golden brown, then turn and brown other side. Ladle soup into

individual ovenproof soup bowls. Float a slice of bred in each bowl and

sprinkle with cheese. Broil until cheese is melted and bubbly. Serve

immediately. Yields: 4 servings.