West Coast Onion Soup

1/4 c. butter or margarine
4 yellow onions, about 2 lbs, thinly sliced
2 cloves garlic, minced
6 c. rich beef broth, preferably homemade
1 tsp Worcestershire sauce
1/3 c. dry white wine
1/2 tsp salt
1/4 tsp dried thyme, crumbled
1/4 tsp peper
1 tsp Dijon mustard
4 slices French bread, toasted
1/4 c. grated Gruyere cheese
2 tblp freshly grated Parmesan cheese

In a saucepan over low heat, melt the butter. Add onions and garlic, stir well, cover, and cook, stirring occasionally, until onions are limp and slightly colored. Add broth, Worcestershire sauce, wine, salt, pepper, thyme, and mustard. Simmer, uncovered, until the flavors are blended, about 15 minutes. Meanwhile, preheat the broiler. Pour soup into 4 flameproof bowls. Float a slice of toast on each bowk and top toasts evenly with cheeses. Broil until cheese melts, just a few minutes. Serve immediately.

Makes 7 cups.

Note: To help reduce tears, chill onions in refrigerator for a few hours before slicing.

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