FRENCH ONION SOUP|
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)
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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