Sarah Matt'S Onion Soup

• 6 to 8 large onions (about 2 lb.)
• 1 lb. boneless stew meat, cut in bite size pieces
• 4 cans beef broth bouillon
• 1 stick butter
• oil, sugar, flour, salt, crushed red pepper and Mozzarella cheese
• 1 to 4 whole bay leaves
• sourdough bread

1. Place butter and one "plop" of oil in a large kettle.
2. Cut up onions and saute in kettle.
3. Add salt as desired and 1 spoon sugar for flavor and browning.
4. When onions are soft and brown, sprinkle 2 spoonfuls (1 at a time) of flour and mix into onions.
5. It will be pasty.
6. Add meat and brown, about 30 minutes.
7. Add 4 cans of broth and 4 cans of water.
8. Add 3 to 4 bay leaves and a few sprinkles of red pepper.
9. Bring mix to a boil.
10. Cover and reduce heat to simmer for as long as you would like.
11. Serve in bowls with torn pieces of bread and cheese, letting the cheese melt.
12. Enjoy!

onions, boneless stew meat, beef broth bouillon, butter, oil, bay leaves, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396762 (may not work)