Name: The Best and Easiest French Onion Soup
Ingredients: 1/4 c Butter; 3 c Thinly sliced onions; 3 cn 10 1/2 oz. beef broth soup; 4 Holland rusk slices; 1/4 c Grated gruyere cheese; 2 tb Grated parmesan cheese

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	French	Soups, Easy, Vegetables	4	Servings

INGREDIENTS

1/4	c	Butter
3	c	Thinly sliced onions
3	cn	10 1/2 oz. beef broth soup
4		Holland rusk slices
1/4	c	Grated gruyere cheese
2	tb	Grated parmesan cheese

INSTRUCTIONS

Day before: 1. Saute onion in butter in skillet until golden, not browned -
for approx. 8 minutes. 2. In saucepan, combine broth and sautéed
onion.....bring to a boil. 3. Leave saucepan in refrigerator overnight.
To Serve:
1. Reheat in saucepan. 2. Pour soup into French Onion soup bowls. 3. Cover
with rusks and dip rusks into soup. 4. Sprinkle with cheeses. 5. Broil for
1 - 2 minutes until cheese is bubbly.
Tried and true and excellent.  Mary Ellen Dunn typed in MMformat by
cjhartlin@msn.com
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998

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