Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6-8



  1. Melt butter in large skillet.
  2. Add onions; cook over moderately low heat 30 minutes, stirring frequently.
  3. In large saucepan combine onions, beef broth, water, salt and pepper.
  4. Bring to a boil.
  5. Reduce heat; cover and simmer 1 hour.
  6. Toast bread.
  7. Place toast in one large or in individual bowls.
  8. Add soup; sprinkle toast with cheese.
  9. Serve with additional cheese, if desired.
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