French Onion Soup - cooking recipe

Ingredients

10 medium onions, thinly sliced
1/4 c. butter, melted
5 c. water
2 (12 oz.) cans beer
2 Tbsp. Worcestershire sauce
3 Tbsp. chopped parsley
9 beef bouillon cubes
2 cloves garlic, pressed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. dried dill weed
1/2 tsp. celery seed
1/8 tsp. marjoram leaves
1 bay leaf
2 c. croutons
2 c. (8 oz.) shredded Swiss

Preparation

Separate onions into rings.
Cook in butter in large Dutch oven over medium heat for 25 to 30 minutes, stirring frequently. Add sherry to onions and cook 5 minutes.
Add remaining ingredients, except croutons and cheese, and bring to a boil. Cover, reduce heat and simmer 1 hour.
Remove bay leaf.