French Onion Soup

Ingredients

• 13 c vegetable oil
• 6 c thinly sliced onions
• 3 Tbsp flour
• 3 cans 10 oz each beef bouillon
• 3 cans water
• 12 slices 1-inch thick French bread
• 2 Tbsp butter melted
• 1 clove garlic split
• 1 c grated cheese Parmesan or Romano or both
• 34 c chopped onion
• 34 c chopped celery
• 1 clove garlic minced
• 14 c margarine or butter
• 6 c water
• 1 28 oz can tomatoes cut up
• 34 c dry lentils rinsed and drained
• 34 c pearl barley
• 6 vegetarian bouillon cubes
• 12 tsp dried rosemary crushed
• 12 tsp dried oregano crushed
• 14 tsp pepper
• 1 c thinly sliced carrots
• 1 c shredded Swiss cheese

Directions

1. In a 4-quart Dutch oven cook onion celery and garlic in hot margarine or butter until tender
2. Add water undrained tomatoes lentils barley bouillon cubes rosemary oregano and pepper Bring to boiling reduce heat
3. Cover and simmer 45 minutes
4. Add carrots and simmer for 15 minutes more or just until carrots are tender
5. Ladle into soup bowls and top with cheese
6. Makes 5 servings