Serves: 8
Total Calories: 148
Melt butter over medium heat and sauté onions for five minutes or so until they begin to lightly brown. Add beef stock or bouillon and bring to a boil and let simmer for 15-20 minutes. Season to taste with salt and pepper. Sprinkle the Parmesan cheese over the soup as you remove it from the stove.
NOTE: If you use bouillon cubes you'll probably not need additional salt. Ladle into bowls and lay a slice of provolone cheese atop the soup in each bowl. Serve with French bread. Serves 8-10.
This French Onion Soup recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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