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French Onion Soup

3 lbs. med. onions, thinly sliced
2 tbsp. butter
2 c. beef consomme
4 c. water
1/4 lb. grated Mozzarella cheese
French or Italian bread
Salt and pepper to taste
2 tbsp. melted butter


In heavy skillet, cook onions in butter until slightly browned. Sprinkle with flour and cook over low heat until golden, never allowing them to become dark brown. Add consomme and water. Bring to boil, stirring constantly, with wooden spoon; simmer gently for 20 minutes, uncovered. Pour into oven-proof casserole or individual bowls. Place slices of bread on top and sprinkle generously with cheese. Add pepper. Sprinkle with melted butter. Brown quickly under broiler flame. Serves 4 to 6.


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