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French Onion Soup

Global.Potpourri's picture
Ingredients
  Onions 4 Medium, sliced
  Margarine/Butter 2 Tablespoon
  Canned condensed beef broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Water 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Pepper 1⁄8 Teaspoon
  Dried thyme leaves 1⁄8 Teaspoon
  French bread slices 4 (1 Inch Thick)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cover and cook onion in margarine in 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes.
Add beef broth, water, bay leaf, pepper and thyme.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Set oven control to broil and/or 550°.
Place bread slices on cookie sheet.
Broil with tops about 5 inches from heat until golden brown, about 1 minute.
Turn; broil until golden brown.
Place bread in 4 ovenproof bowls or individual casseroles.
Add broth; top with Swiss cheese.
Sprinkle with Parmesan cheese.
Place bowls on cookie sheet.
Broil with cheese about 5 inches until cheese is melted and golden brown, 1 to 2 minutes.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Onion

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