This mouth-watering soup is great for a late evening supper with a chef salad.
prep time20 Min
cook time50 Min
onions, sliced thin
1 1/2 lb
french bread (cut thin and toasted )
How To Make
Melt the butter and brown the onions on medium heat for about 5 minutes.
Stir in stock and seasonings and cook on low for about 2o minutes.
Put 2 slices of prepared toast in each individual (12 oz.) oven proof bowl.
Fill bowls halfway up with the liquid. Keep adding liquid gradually to the bowls.
Fill evenly almost to the top.
Sprinkle cheese on top (about 1/2 a cup per bowl)
Press the cheese around the edges of each bowl so it will form a crust when it melts.
Place the bowls on a cookie sheet.
Bake at 400' for 25 minutes.
Serve at once.
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