Golden Onion Soup

GOLDEN ONION SOUP

Parmesan Croutons (below)
1/4 cup (1/2 stick) butter
1 Tbsp. packed brown sugar
1 tsp. Worcestershire sauce
2 lg. onions (3/4 to 1 lb. each), cut
into fourths and sliced
2 cans (10 1/2 oz. each) condensed
beef broth
2 soup cans water

Prepare Parmesan Croutons; reserve. Reduce oven temperature to 325 degrees. Heat butter in 4 quart ovenproof Dutch oven until melted. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture. Bake uncovered about 2 1/2 hours, stirring every hour, until onions are deep golden brown. Stir in broth and water; heat to boiling over high heat. Serve with Parmesan Croutons. Makes 6 servings.

Parmesan Croutons:
1/4 cup (1/2 stick) butter
3 slices bread, cut into 1 inch cubes
Grated Parmesan cheese

Heat oven to 400 degrees. Heat butter in rectangular 13 x 9 baking dish, in oven until melted. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown.