French Onion Soup
4 servings - use 4 ovenproof bowls or oversized coffee mugs
2 (14 oz.) cans beef broth
1 (10 1/2 oz.) can beef consomme
2 large onions, sliced 1/4-inch thick
2 Tbsp. butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss or provolone cheese
4 slices toasted French bread
Place onions and butter in saucepan. Sauté on medium heat until onions are tender. Add garlic and sauté 1-2 minutes (don't let garlic burn). Add beef broth, consomme, and Woschershire sauce. Bring to a boil for 1 minute. Divide cheese into 4 portions and place half of each portion in the bottom of each bowl (or mug). Fill bowl with soup leaving room at the top. Place toasted French bread on top. Top each bowl with remaining cheese. Place under broiler until cheese is bubbly. Serve immediately. Caution--bowls will be hot!
**For an extra special twist, prepare & serve the soup in a sourdough bread bowl. Careful under the broiler, though!
Contributed by Kathi Williams, original recipe by Elizabeth Fullerton