French Onion Soup

1 1⁄2 lbs. onions (about 5 cups sliced) 1⁄4 cup butter or margarine
6 cups beef bouillon
Salt and pepper

Toasted slices of French bread
Grated Parmesan Cheese
Peel onions and slice thin. Brown lightly in butter. Add to bouillon and simmer, covered for about 30 minutes. Season to taste. Put in to large casserole or individual casseroles. Top with toast and sprinkle with cheese. Makes 4 to 6 servings.

~Henrike W. Bevan


For a healthier taste:  Brown in olive oil and make in low-sodium beef stock.  Do not add cheese.


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