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10 medium onions, thinly
1/4 c. butter or margarine
5 c. water
1 can beer
2 Tbsp. Worcestershire sauce
9 beef bouillon cubes
1/2 tsp. salt
dash of pepper
1/2 tsp. dry mustard
1/2 tsp. celery seed
1 bay leaf
1 c. wine (white)
Mozzarella cheese

Cook onions in pan in butter until tender. Add water,
beer, Worcestershire sauce, bouillon cubes, salt, pepper, dry
mustard, celery seed, bay leaf and wine and simmer for 1 hour,
covered. Place desired number of ovenproof bowls on baking
sheet. Ladle 1 cup soup into each bowl, top with 2 tablespoons
croutons each. Slice cheese in slices; lay across top. Broil
6 inches from heat until cheese melts and starts to brown.
Note: Soup has richer taste if allowed to set overnight
(without croutons or cheese).

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