Ingredients
2 large red onions, thinly sliced1/4 cup butter, cubed2 cans (14-1/2 ounces each) chicken broth3 cups water1 envelope onion soup mix1 teaspoon pepper1 teaspoon Worcestershire sauce1/2 teaspoon garlic powder7 slices French bread (3/4 inch thick)1/2 cup shredded Swiss cheese1/2 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
