Farm-style Onion Soup – We Love God!

Behold the beauty of God’s design for man, woman, and marriage. Two dignified people, both molded in the image of their Maker. Two diverse people uniquely designed to complement each other. A male and a female fashioned by God to form one flesh, a physical bond between two bodies where the deepest point of union is found at the greatest point of difference. A matrimony marked by unity and diversity, equality with variety, and personal sanctification through shared consummation.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Soup	6	Servings

INGREDIENTS

4	c	Beef stock
1		Bay leaf
1	pn	Thyme
		Salt and pepper
1/4	lb	Butter or margarine
1		Clove garlic, minced
2	c	Thinly sliced onions
		Toast squares
		Shredded cheese

INSTRUCTIONS

Combine beef stock, bay leaf, thyme, salt, and pepper, and bring to a
boil. Check flavor, and add more seasoning if desired. Melt butter or
margarine in a deep skillet or Dutch oven. Add garlic, and simmer
until garlic is browned, then discard garlic. Add onions; cover and
simmer over low heat until onions are just soft and transparent. Mix
the onions and hot stock. To serve, place toast squares in bottom of
soup bowl, sprinkle with shredded cheese, and pour soup over them.
Yield: 6 cups.  From <The Progressive Farmer's Southern Country
Cookbook>, by the  editors of the 'Progressive Farmer Magazine'.
Downloaded from Glen's  MM Recipe Archive, http://www.erols.com/hosey.

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