Recipe - The Best And Easiest French Onion Soup

One fourth cup Butter
3 cup Thinly cut or sliced up onions
3 cn 10 One half oz. beef broth soup
4 Holland rusk slices
One fourth cup Grated gruyere cheese
2 tablespoon 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@msn.com
Posted to MMRecipes Digest V5 #029 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 29, 1998