T.G.I. Friday's French Onion Soup
2 tablespoons butter
4 medium sliced onions
4 cups beef broth
1 tablespoon Worcestershire sauce
¼ teaspoon black pepper
Dash of dried thyme
1 cup French bread cubes
½ cup shredded mozzarella cheese
Melt the butter in a 2-quart saucepan over low heat.
Add the onions and cook 20 minutes, stirring occasionally. Add the broth, Worcestershire sauce, pepper, and thyme.
Increase the heat to medium-high and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes.
Divide soup into 4 individual serving crocks. Place the bread cubes on top of the soup and then add the cheese. Put the soup bowls under the broiler to melt the cheese
until it turns slightly brown.