This is a great, but filling, soup which goes well with beef dinners.
French Onion Soup
- By Jeff Severson
Ingredients
1/4 lb. butter
2 1/2 lbs. sliced onions
1 qt. Beef stock
1 qt. Chicken stock
2 tbs. Worcestershire Sauce
1 Bay Leaf
1 1/2 tsp. Celery Salt
1 tsp. Black Pepper or 12 crushed Peppercorns (recommended)
Salt (to taste)
Toasted French bread slices
Sliced Mozzarella cheese
Directions
Heat butter in a heavy kettle or large pot. Add sliced onions and brown well, stir constantly.
Add Beef and Chicken stock, Worcestershire Sauce, Bay Leaf, Celery Salt and Pepper.
Simmer for 40 minutes.
Remove Bay Leaf and add Salt.
Serve soup at once in heated bowl or tureen. Float French bread slices and Mozzarella cheese on top.
Notes
I generally microwave each bowl of soup for a minute or two before serving so that the Mozzarella cheese fully melts.
Yield: 2 qts.