What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soups, Alcohol, Onions	8	Servings

INGREDIENTS

5	c	Thinly sliced red onions
3	tb	Butter
3	tb	Flour
1/2	c	Maker's Mark
2	qt	Beef broth
1/4	ts	Basil
8	sl	French bread, toasted
1	c	Grated swiss cheese

INSTRUCTIONS

In a dutch oven, saute sliced onions in butter until
soft. Stir in flour to form a paste; pour in bourbon,
stirring until smooth. Gradually stir in broth; season
with basil and simmer 30-40 minutes. Drop into bottom
of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil
until cheese is golden and bubbly.
Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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