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- Preparing Time: 1 hour and 14 minutes
- Total Time: -
- Served Person: 2
- 2 tablespoons grated parmesan cheese
- 1 teaspoon worcestershire sauce
- 1 tablespoon butter
- 2 cups beef broth
- 1 pinch dried parsley
- 1/2 onion, thinly sliced
- 1 pinch ground thyme
- 1 1/2 teaspoons dry sherry
- 1 pinch dried rosemary
- 2 rolls
- Carbohydrate 34.9
- Cholesterol 20
- Fat 10.3
- Protein 10.9
- Sodium 1270
- Calories 278 calories;
Melt butter in a 2-quart saucepan over medium heat; add onion, cook and stir until clear and soft, 2 to 3 minutes. Add broth, sherry, Worcestershire sauce, thyme, rosemary, and parsley to the onions; stir to combine. Bring to a boil, reduce heat and simmer for 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut rolls in half and broil until toasted, 2 to 3 minutes. Ladle soup into two mugs, sprinkle with Parmesan cheese. Serve rolls on the side.
