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French Onion Soup I
January 01, 2003

I thought this recipie was excellent, although I modified it a tad bit. I divided the amount of wine by one half, and instead of using the cans of broth I used 4 beef boullion cubes for flavoring instead. My advice is to cut the baguette in half, and from there slice it into slices one centimeter thick. Toast these as directed in the oven, and line the whole bottom of the soup bowls with the slices. Everything else in the recipie is fine. I cooked the soup with my modifications added into the recipie for my dad, who is from Paris, and he said it was one of the best French Onion Soup he had ever tasted!

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