FRENCH ONION SOUP

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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