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Recipes

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French Onion Soup
By: Jeff T. Severson
This is a great, but filling, soup which goes well with beef dinners.
 
Ingredients:
1/4 lb. butter
2 1/2 lbs. sliced onions
1 qt. Beef stock
1 qt. Chicken stock
2 tbs. Worcestshire Sauce
1 Bay Leaf
1 1/2 tsp. Celery Salt
1 tsp. Black Pepper or 12 crushed Peppercorns (recommended)
Salt (to taste)
Toasted French bread slices
Sliced Mozerella cheese
 
Instructions:
Heat butter in a heavy kettle or large pot. Add sliced onions and brown well, stir constantly.

Add Beef and Chicken stock, Worcestershire Sauce, Bay Leaf, Celery Salt and Pepper.

Simmer for 40 minutes.

Remove Bay Leaf and add Salt.

Serve soup at once in heated bowl or tureen. Float French bread slices and Mozarella cheese on top.
 
Notes:
I generally microwave each bowl of soup for a minute or two before serving so that the Mozarella cheese fully melts.

Yield: 2 qts.

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