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French Onion Soup (Kathi Hill)
Melt: ½ c. butter
Add: 1½ thinly sliced onion Cook until soft and clear. Stir in: 1¼ T. flour, 27 oz. can beef broth, 1 t. salt & 1 dash cayenne Simmer for 15 minutes. Beat together & add some soup to: 1 egg yolk, 2 T. light cream or canned milk Slowly add back to soup stirring constantly. Butter slices of French bread & toast with white cheese on top. After toasted, place on top of soup. |