- 3 cups boiling water
- 1 can (14-1/2 ounces) beef or vegetable broth
- 3 tablespoons butter
- 1 vegetable bouillon cube
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups thinly sliced onions
- 2 cups seasoned croutons
- 1-1/3 cups shredded part-skim mozzarella cheese
- In a 3-qt. microwave-safe dish, combine the first eight ingredients. Cover and microwave at 50% power for 18-23 minutes or until onions are tender.
- Ladle hot soup into four microwave-safe bowls. Top with croutons and cheese. Cover and microwave on high for 45 seconds or until cheese is melted. Serve immediately. Yield: 4 servings.
Originally published as Microwave French Onion Soup in Quick Cooking September/October 2001, p22
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