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French Onion Soup

3 lbs. peeled onions
3 qts. beef bouillon
1 1/2 tsp. pepper
1 bay leaf
Kitchen Bouquet
3/4 c. flour
1/2 c. butter
2 tsp. salt
French bread
1/2 lb. grated Swiss cheese

Slice onions 1/8 inch thick. Melt butter in large pan, add onions. Saute slowly for 1 1/2 hours (onions should be transparent). Add all ingredients BUT bouillon and salt. Saute on low heat for 10 minutes. Add bouillon and simmer 2 hours. Add enough Kitchen Bouquet to give brown color. Season with salt to taste. Refrigerate overnight. TO SERVE: Top soup with 1/2 inch slices of bread in ovenware bowls, and top with cheese. Heat 5 minutes under 550 degree broiler.

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