Karen's French Onion Soup


4 to 6 large onions, medium sliced
butter or margarine
2 cans consommé soup (no substitutions)
2 cans water
bay leaf
5 tablespoons beef bouillon granules
5 cups water


Brown onions in butter. In a 4 quart stock pot/dutch oven, add onions, soup, 2 cans of water, thyme (pinch or two/shake or two), bay leaf(s), bouillon and 5 cups of water. Cook on low heat for 1 hour.

Additional Information

Browning the onions in butter and using consommé soup gives the soup it's wonderful flavor. Use bouillon granules--bouillon cubes make the soup too salty.

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