Vidalia Onion Soup
3 Medium Vidalias Onions, thinly sliced
2 tablespoons butter or margarine, melted
4 cups beef broth, or 2 cans of beef consommé
1/2 cup water
Salt and pepper to taste
1/2 cup Madeira wine (optional)
Parmesan Croutons
1/2 cup shredded Swiss cheese
In a large covered skillet, cook Vidalias in butter, until tender
approximately 5 minutes). Uncover skillet and continue cooking
until well browned; stir occasionally. Stir in water and beef
broth, cover and simmer 30 minutes. Add salt and pepper, stir
in wine if desired). Ladle soup into individual, oven proof dishes,
Place a Parmesan Crouton on each serving and sprinkle with cheese.
Bake at 400 F for 15 minutes (until cheese is melted and golden
brown).
Serves 4-6.
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