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French Onion Soup
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Tom King


  • 1/2 cup (125 ml) butter or margarine
  • 4 cups (950 ml) thinly sliced onions
  • 4 cans condensed beef bouillon, undiluted
  • 1 tsp (5 ml) salt
  • 6 french bread slices, 1 inch thick
  • 8 oz (224 grm). shredded mozzarella cheese (or 2 tbsp (30 ml) grated parmesan cheese--your choice)
  • Heat butter in large skillet.
  • Add onion and saute, stirring, until golden -- about 8 minutes.
  • Combine onion, bullion and salt in medium saucepan; bring to boil.
  • Reduce and simmer, covered, for 30 minutes.
  • Meanwhile, toast bread slices in toaster oven (or under broiler) until brown on both sides.
  • Just before serving, sprinkle one side of each bread slice with mozzarella cheese (or parmesan); run under broiler about a minute, or until cheese is melted and bubbly.
  • Pour soup into individual bowls. Float toast, cheese side up, on soup.
Bread that's a day or two old makes the best topping. You can use whichever cheese you like best. The mozzarella usually produces a more chewey "bubble-gum like" texture.

There is another recipe in which you make your own broth from beef stock, but this one produces excellent soup and takes only a fraction of the time.

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