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    T.G.I. Friday's French Onion Soup


    Source of Recipe


    Marla
    T.G.I. Friday's French Onion Soup
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    3-4 medium to large onions
    3 cans of beef broth
    water
    Worcestershire sauce
    butter
    Sargento cheese (Italian blend) 8 oz. bag (recommended)
    French baguette
    2 bay leaves
    dash of garlic powder
    dash of both salt and pepper

    Slice the onions into rings and saute in butter in a skillet until
    tender.

    Turn crock pot on to low and put in the cans of beef broth, bay
    leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
    Worcestershire sauce, and 3/4 cup of water. When the onions and
    butter mixture is tender then also add them to the crock pot.

    Cover and cook for at least 3-5 hours on low. At this point you may
    want to taste the soup and see if you would like it a little
    weaker--if so add a little water or chicken broth. Also, at this
    time remove the bay leaves and discard them.

    When about ready to serve, slice bread into thin slices and toast
    in oven on 350 or in toaster oven until just crusty. Put toasted
    slices (1-3) in bowl and cover with the cheese (adjust cheese to
    your liking). Then cover bread and cheese with hot soup. The cheese
    will melt and the bread will rise to the top.


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