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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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