July 12, 2012


Anita Keith

2 T. margarine or butter
1 lg. onion, sliced and separated into rings
3 c. hot water
3 tsp. instant beef bouillon granules
½ tsp. Worcestershire sauce
Dash pepper
2 slices thin bread toasted
4 oz. shredded mozzarella
4 tsp. Parmesan cheese
Combine margarine and onion in 2 quart casserole dish. Cover and microwave on high for 8-11 minutes or until onions are translucent and tender, stirring once or twice. Add water, bouillon, Worcestershire sauce, and pepper. Recover and microwave on high for 6-8 minutes or until boiling. Reduce power to 50% (medium). Cook 5 minutes. Divide soup into four individual casserole dishes or bowls. Top each with ½ slice toasted bread and 2 tablespoons mozzarella. Sprinkle with Parmesan. Place bowls in oven. Microwave on high for 2-3 minutes or until cheese melts; rearrange bowls after half the cooking time to insure even cooking.

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