SOPA DE CEBOLLA

Ingredients:

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2	cups	thinly sliced onions
2	cups	beef broth or chicken broth
4	cups	dry sherry
2	tbsp	Worcestershire sauce
1	tsp	pepper
6	slices	French bread, toasted
1	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

In a large saucepan, melt butter then add onions. Cook, covered over low heat for 8 – 10 minutes or until onions are tender and golden. Stir occasionally.
Add beef broth, dry sherry, Worcestershire sauce and pepper. Bring to a boil and reduce heat. Cover and simmer for 10 minutes.
Ladle soup into bowls and put bread on top.
BREAD TOASTS: Sprinkle toasted bread with cheese. Place bread under broiler until cheese melts and turns to light brown.

Makes 5 to 6 servings.

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