¼ lb. butter 2½ onions, sliced 1 qt. beef stock 1 qt. chicken stock 2 tbsp. Worcestershire sauce 1 bay leaf 1½ 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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