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Rich and Simple French Onion Soup
Reviews:
July 19, 2003

I have tried many french onion soups and this is one of the best. It was not salty, nor was it overly sweet, it was perfectly seasoned. The only thing I had trouble with was judging how much onion to use. I used two large white onions and found that to be perfect. I cooked the onions for a half hour before I added the broth, and used the sherry, which I think is necessary in making this. This recipe did not need any additional seasonings, it's perfect as printed.I did use beef stock instead of broth though. The stock I used is Kitchen Basics and it is sold in a juice box like container. Using it will make any soup much better than canned broth! This recipe is a keeper, thanks for sharing Lori!

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