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From Virginia Wiedemann:   "If you have a package of bagels in your house, try some great soup with bagels and cheese - it's almost a full meal."

 

French Onion Bagel Soup
 

1 Tbsp. extra virgin olive oil
onions
3 cups beef broth
1/4 cup dry sherry
bagels
slices of provolone cheese


Peel, cut in half, then thinly slice the onions, to make four cups.  Put olive oil and sliced onion in a large sauce pan.  Cook and stir over medium low heat until onions are transparent.  This takes a while!  Add beef broth and dry sherry, and bring to boil. Then cover, turn down heat, and simmer for 8 minutes.
 

Toast one bagel, and cut the halves into thin halves again, so you have four bagel slices.  Put one slice in a bowl, and cover with half the onion soup. Top with the second thin slice, then with a layer of provolone cheese.  Pop under a broiler or into a 425░ F. oven until cheese melts.
 

This amount makes two generous servings.

 

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