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Onion Soup

Onion Soup

6-8 servings

3lbs. onions, diced
1 1/2 T. butter
3 cups chicken broth
3 cups beef broth
1 T. instant coffee
salt and pepper
About 1/2 loaf bread, for croutons (sourdough is wonderful!)
8 slices mozzarella cheese

Slow cooking method: Saute onions in butter(about six minutes). Transfer onions to large saucepan or crock pot. Add broths, coffee, salt and pepper to taste. Simmer several hours, then pour into two large oven-proof bowls. Broil sliced bread until golden brown, then add to bowls. Top with mozzarella slices and bake at 350 for about 25 minutes until cheese is melted and a bit brown.

Shortcut method (tastes just as good): Cut onions into quarters and use food processor to dice. Use pressure cooker for 15 minutes instead of saucepan. If you have a convection oven, bake for about 18 minutes.
Richly flavored and satisfying!

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