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Soups

ONION SOUP

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Ingredients

2 lb onions, thinly sliced
3 T. olive oil
1 T. flour
1 T. Worcestershire Sauce
1 T. brown sugar
1/2 cup beer
6 cups beef broth
grated mozzarella cheese
croutons

Directions

In a dutch oven or stock pot, saute onions in olive oil until soft and well browned - about 15 to 20 minutes. Add flour, Worcestershire Sauce and brown sugar. Stir, then add beer. Cook on low for about 10 minutes. Stir in beef broth and bring to a very low boil. Reduce heat and simmer about 1 1/2 hours.

Top individual portions with grated mozzarella cheese and toasted croutons just before serving.

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