This recipe for French Onion Soup, by Ellen O'Neil, is from The Furlong Family Cookbook 2009,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans beef broth 3/4 c. canned French fried onions 1/4 c. sherry 4 slices stale French bread 4 one once slices cheese
Heat oven to 400º. Arrange 4 10 ounce oven safe soup bowls on baking sheet. Divide broth and onions between them. Add 1 T. sherry to each. Float a slice of bread in each bowl and top with cheese. Bake 12 to 15 minutes until cheese is melted and soup is bubbling.
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