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French Onion Soup
Soup for four people.

For or more large sweet onions, a bay leaf, 3/4 of a stick of
unsalted butter, four cups of beef stock, slices of French Bread,
or other bread and grated cheese (Swiss or American or whatever
you like) for topping.

Melt the butter in a covered soup pot. Slice the onions very thin,
add them to the melted butter and stir to coat with butter. Cover
and sweat over a low heat for about one half an hour.

Uncover, turn up the heat and caramelize the onions. This will
take a good hour. You have to be there to turn the onion slices
or they will burn. Continue until they are a rich brown.

Add heated beef broth and a bay leaf and simmer for about a half
an hour. Ladle into oven proof bowls, add a little cheese. Top
with the bread, add more cheese. Put under the broiler until
brown and serve

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