Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
3 c Thinly sliced onions
3 cn 10 1/2 oz. beef broth soup
4 Holland rusk slices
1/4 c Grated gruyere cheese
2 tb 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

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