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1. Add butter to stockpot. Heat over medium heat.
2. Sauté sliced onion until golden and soft, about 15 minutes. Stir frequently.
3. Lower heat if onions appear on verge of burning.
4. Stir in beef broth, cold water, dry white wine, Worcestershire sauce, fresh parsley, bay leaves, paprika, salt, and pepper.
5. Bring to a boil over medium–high heat.
6. Reduce heat to low. Simmer 60 minutes.
7. Remove bay leaf and parsley and discard.
8. Ladle soup into ovenproof bowls.
9. Top with slices of toasted French bread and sprinkle with grated Parmesan cheese.
10. Place soup on baking sheet in center of oven.
11. Broil for 2 minutes, or set in 450 F., oven for 10 minutes, until cheese is bubbly and melted.
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