Onion Soup

Serves 8

2 T olive oil
4 large onions, sliced
1 tsp minced garlic
2 qts beef stock, preferably homemade

TT salt and pepper

1 T minced fresh parsley (opt)

8 slices thick crusty bread

1 c shredded Swiss cheese

In a medium sized sauce pan, lightly brown the onions and garlic in the olive oil. Add beef stock, season with salt and pepper and fresh parsley. Ladle into oven proof bowls, top with a slice of crusty bread and shredded Swiss cheese. Bake at 350 degrees until golden brown, 20-25 minutes.

Top with optional garnish of caramelized onions.

Serve with a fresh salad and Sweet-N-Tangy Fruit Salad