FRENCH ONION SOUP|
4 large onions, sliced thin
2 Tbsp. butter or margarine
4 c. brown stock
1 tsp. Worcestershire sauce
2 hard rolls, sliced and
grated Parmesan cheese
Cook onions in butter until lightly browned. Add stock
and Worcestershire sauce. Cook 20 minutes. Season with salt
and pepper. Sprinkle toast with cheese. Pour soup in bowls
and float toast slices atop. Place under broiler a few seconds
until cheese is lightly browned. Makes 4 to 6 servings. Or
use beef broth from a can.
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