The best & easiest french onion soup

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
3 cups Thinly sliced onions
3 cans 10 1/2 oz. beef broth soup
4 \N Holland rusk slices
¼ cup Grated gruyere cheese
2 tablespoons Grated parmesan cheese

Day before: 1. Saute onion in butter in skillet until golden, not browned - for approx. 8 minutes. 2. In saucepan, combine broth and sautéed onion.....bring to a boil. 3. Leave saucepan in refrigerator overnight.

To Serve:

1. Reheat in saucepan. 2. Pour soup into French Onion soup bowls. 3.

Cover with rusks and dip rusks into soup. 4. Sprinkle with cheeses.

5. Broil for 1 - 2 minutes until cheese is bubbly.

Tried and true and excellent. Mary Ellen Dunn typed in MMformat by cjhartlin@...

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