Ingredients
- 350 until the cheese is bubbling
- 7 beef oxo (cubes)
- 3 chicken oxo (cubes)
- 1 oregano
- 5/8 full of soup
- 10 c boiling water
- 8 c spanish onions (sliced)
- 2 c garlic
- 1 cup boiling water
- 5/8 c napoleon vsop brandy
- 1/2 c butter
- 2 tb worcestershire sauce
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
