Bruce's Favorite French Onion Soup
Ingredients
950 gr spanish onions
7 beef oxo
3 chicken oxo
270 gr garlic
30 ml worcestershire sauce
150 gr napoleon vsop brandy
110 gr butter
2,400 ml boiling water
1 oregano
240 ml boiling water
5/8 full of soup
350 until the cheese is bubbling
Instructions
slightly brown. The remaining soup can be stored in the fridge for weeks, and simply baked as needed. From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120