French Onion Soup

Ingredients

• 2½ cup thinly sliced onion
• 2½ Tbsp butter
• 3 can 10 1/2 oz each beef broth
• 1 tsp Worcestershire sauce
• salt, pepper and Ac'cent
• recipe below Parmesan Floats

Method

1. Cook the onion in the butter until lightly browned. Add the broth and Worcestershire. Bring to a boil, season to taste with salt, pepper and Ac'cent. Serve hot in bowls with Parmesan Floats.
2. Parmesan Floats: Slice 2 hard rolls into 1-inch slices. Sprinkle with Parmesan cheese; place under the broiler for a few seconds until the slices are lightly toasted. Float the toast in the soup.

Notes

Dorothy Dean newspaper column. Yield: 4 to 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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