Recipe - Bruces Favorite Steak Marinade

8 cup Sliced Spanish Onions
7 x Beef OXO Cubes
3 x Chicken OXO Cubes
2 cup Garlic, chopped
2 tablespoon Worcestershire Sauce
2/3 cup Napoleon VSOP Brandy
One half cup Butter
10 cup Boiling Water
Oregano, Thyme, Parsley
Cayenne Pepper
Mozzerella Cheese, grated
Swiss Cheese, grated
Croutons

1) Melt butter and onions in a large pot. Stir until soft (but not brown).

2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along with
remaining boiling water. Do not add cubes directly to pot until they
are dissolved.

3) Add garlic cloves, worcestershire sauce, brandy.

4) Add spices to taste. Quite a few dashes of each. Stir until mixed in.

5) Simmer on low (23) heat on stove for 1 One half hours.

6) Fill french onion soup bowl 2/3 full of soup.

7) Add covering of croutons. Add covering of grated cheeses. Be generous
with the cheese!

8) Bake at 350 F until the cheese is bubbling and slightly brown.

The remaining soup can be stored in the fridge for weeks, and simply baked
as needed.

From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini