ONION SOUP

3 medium Vidalia onions, thinly sliced

2 tab. butter or margarine, melted

4 cups beef broth

1/2 cup water

salt and pepper to taste

1/2 cup Madeira wine (optional)

Parmesan croutons*

1/2 cup Swiss cheese, shredded

In a large covered skillet, cook Vidalias in butter, until tender; approximately 5 min. Uncover skillet and continue cooking until well browned; stirring occasionally. Stir in water and beef broth; cover and simmer 30 min. Add salt and pepper; stir in wine if desired. Ladle soup into individual oven proof dishes. Place a Parmesan crouton on each serving and sprinkle with cheese. Bake at 400' for 15 min. on cookie sheet (until cheese is melted and golden brown). *Thinly sliced French bread , buttered and toasted in oven for 10 min. until crisp can be substituted for croutons. Serves 4 to 6.

WINTER SOUP WITH BARLEY

2 large celery stalks

2 medium carrots

8 oz. pkg. mushrooms

1 medium onion

2 tab. light corn-oil spread

1-3/4 cups beef broth

3/4 cup quick barley

1/4 tea. pepper

1/2 bunch spinach, thinly sliced (about 2 cups loosely packed)

Thinly slice celery, carrots and mushrooms; chop onion. Cook in 4-quart pan over medium heat, in hot corn-oil spread until lightly browned (about 10 min.). Stir in beef broth, barley, pepper and 4 cups water; over high heat, heat to boiling. Reduce to low; cover and simmer 45 min. until barley is very tender. Stir in spinach.