Onion soup

5 sweet onions about 4 cups in all

1 carrot grated

6 cloves garlic, 4 chopped two halved

10 sprigs thyme

5 cups beef stock

1 teaspoon Worcestershire sauce

1 loaf good Italian bread

Swiss or provolone cheese grated

6 tablespoons butter

Salt and pepper to taste

Sauté onions, 4 cloves garlic and celery in butter slowly until deep brow in color about 30 minutes to 1 hour over medium low heat. Add broth, thyme, Worcestershire sauce, salt and pepper and cook over low heat for about I hour. Slice bread and butter bake in a moderate oven until toasty, while still hot rub with garlic cloves. Fill oven proof bowls with onion soup, place 1 to 2 slices of bread on top and cover with a generous amount of cheese, place under broiler until cheese is melted and brown, serve.

Serves 4 to 6