1 onion per person – diced
1 1/4 C butter
12 shakes of Worcestershire sauce
1 1/2 C red wine
Beef stock (1 can per person)
1 small can tomato paste
9 shakes Tabasco sauce
Stale or toasted French bread – sliced
Swiss or Jarlsberg cheese – sliced
Saute` onion in oil and butter. Add garlic powder, Worcestershire sauce, Tabasco sauce. Cover with parchment paper cut to size to fit down inside of pan on top of onion. Let cook on low for 30 – 45 minutes. Add broth, wine, and tomato paste. Stir well and simmer for 30 minutes. Adjust seasoning to taste.
Ladle soup into ovenproof bowls. Top with sliced stale bread. Generously top bread with cheese. Place under broiler until cheese melts and is bubbly. Carefully serve! Bowls are HOT!