1/8 cup Butter
3 cups Beef broth
1/2 cup White wine or dry sherry
1/4 teaspoon Garlic powder
1 cup Swiss Cheese shredded
1 slices French bread 3/4 in. thick
1/6 cup Parmesan cheese grated
1/8 teaspoon Salt
Salsa Salsa
Saute onions in butter with garlic powder and salt until soft.
Mix in beef broth, worcestershire sauce and wine, if desired, Heat through.
Ladle into 2 or 3 oven proof bowls, distributing onions as evenly as possible.
Top each serving with l slice French bread. Sprinkle with cheese. Bake in preheated 425 degree oven l0 minutes or until hot and bubbly.
Heat under preheated broiler until cheese is light brown. Makes 4 to 6 servings.
Mozzeralla cheese also works great if you don't have the Swiss and Parmesan
I prefer homemade beef broth made by boiling a few soup bones with some sliced carrots, onions and a few garlic cloves for a couple days.
3 cups Beef broth
1/2 cup White wine or dry sherry
1/4 teaspoon Garlic powder
1 cup Swiss Cheese shredded
1 slices French bread 3/4 in. thick
1/6 cup Parmesan cheese grated
1/8 teaspoon Salt
Salsa Salsa
Saute onions in butter with garlic powder and salt until soft.
Mix in beef broth, worcestershire sauce and wine, if desired, Heat through.
Ladle into 2 or 3 oven proof bowls, distributing onions as evenly as possible.
Top each serving with l slice French bread. Sprinkle with cheese. Bake in preheated 425 degree oven l0 minutes or until hot and bubbly.
Heat under preheated broiler until cheese is light brown. Makes 4 to 6 servings.
Mozzeralla cheese also works great if you don't have the Swiss and Parmesan
I prefer homemade beef broth made by boiling a few soup bones with some sliced carrots, onions and a few garlic cloves for a couple days.
