"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Joy's French Onion Soup Escoffier Recipe

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This recipe for Joy's French Onion Soup Escoffier, by , is from Huggins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Huggins


lb. butter
2 onions, sliced
1 qt. beef stock
1 qt. chicken stock
2 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. celery salt
1 tsp. black pepper
salt to taste
croutons (French bread, toasted)
1 cup grayed Parmesan cheese

1. Heat butter in a heavy kettle. Add sliced onions and brown well, stirring constantly.
2. Add beef and chicken stock, Worcestershire sauce, bay leaf, celery salt, and pepper. Allow to simmer 40 minutes.
3. Remove bay leaf, and salt to taste.
4. Serve soup at once in heated tureen. Float croutons and grated cheese on top.




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