Boulevard Inn Onion Soup Recipe

In large pot, combine water, onions, base, thyme and bay leaves; boil until onions are transparent. Strain onions from stock and reserve both.

In small pot, melt butter. Add flour, stirring until smooth, and cook about 2 minutes, to make a roux.

Return stock to large pot and bring to boil. Slowly add roux to stock, stirring until soup has thickened slightly.

Add onions to pot along with Worcestershire sauce, Parmesan cheese, seasoned salt and pepper.

Preheat oven to 350 degrees.

Pour soup into individual, heatproof serving bowls, cover with piece of toast and top with Swiss cheese plus additional Parmesan cheese to taste.

Set in preheated oven and cook 4 to 5 minutes or until cheese melts.