French Onion Soup
- 2 Tbsp. oil or margarine
- 1 1/2 cup thinly sliced onions
- 6 cups beef broth
- 6 slices mozzarella cheese
- 6 slices French bread, toasted
Saute' onions in oil until transparent and thoroughly cooked. Add broth and black pepper. Simmer 30 minutes. Divide into 6 ovenproof casseroles or bowls. Top each with a slice of toasted French bread; sprinkle with mozzarella cheese. Place in oven or under broiler until cheese is melted. Serve immediately.
Makes about 1 1/2 quarts.
By Robin from Washington, IA
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