Hearty Onion Soup

• 2 onions, sliced in rings
• 1/2 lb leftover cooked beef, diced (more or less as desired)
• 2 cups leftover vegetables, diced (carrots, potatoes, mushrooms, whatever you have, however much you have.)
• 1 cup beef dripping, degreased (or as much as you have)
• 3 cups beef stock (or enough to bring the total of dripping and stock to 4 cups)
• 4 slices stale bread (A hearty type like a sourdough, hearty wheat, rye, pumperknickel, etc.)
• 4 slices provolone cheese or 4 slices swiss cheese

1. Heat olive oil and butter together in a pan large enough to hold the onions and broth.
2. Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
3. Add beef and vegetables. Heat through.
4. Add dripping and stock. Bring to boil and simmer 10 minutes.
5. Divide into oven-proof bowls. Float the stale bread on top.
6. Cover with the cheese and broil until the cheese bubbles and browns.

onions, beef, leftover vegetables, beef dripping, beef stock, bread, provolone cheese

Taken from www.food.com/recipe/hearty-onion-soup-214610 (may not work)