French Onion Soup

This is the most dead easy recipe for French onion soup and a fantastic way to rid yourself of all those onions gardeners dump on you in the fall. I know it's cheating to make soup with soup but trust me on this one. I have made the 8 hour beef bones simmered in coffee version of French O and this one is BETTER and only takes 30 minutes!

• 3 large yellow onions (or 6 small ones)
• 1/4 cup margarine
• 4 cans condensed beef broth
• 3 cans water
• 1/2 cup sherry
• 2 tsp Worcestershire sauce
• rye bread
• grated Parmesan
• sliced Swiss cheese

Thinly slice the onions with a mandolin or in your food processor. In a large pot cook the onions in the margarine until transparent. Add the broth, water (I only use 3 cans water to 4 cans broth because I like my soup salty), sherry, Worcestershire and bring to a boil. Turn down the heat and allow to simmer for 20 minutes. Pour into French Onion bowls. Top with a slice of rye bread and Swiss cheese and a sprinkle of Parmesan. Place under the broiler until it is golden bubbly goodness. Serve with red wine.

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