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From Virginia Wiedemann: "If you have a package of bagels in your house, try some great soup with bagels and cheese - it's almost a full meal." French Onion Bagel Soup 1 Tbsp. extra virgin olive oilonions 3 cups beef broth 1/4 cup dry sherry bagels slices of provolone cheese Peel, cut in half, then thinly slice the onions, to make four cups. Put olive oil and sliced onion in a large sauce pan. Cook and stir over medium low heat until onions are transparent. This takes a while! Add beef broth and dry sherry, and bring to boil. Then cover, turn down heat, and simmer for 8 minutes. Toast one bagel, and cut the halves into thin halves again, so you have four bagel slices. Put one slice in a bowl, and cover with half the onion soup. Top with the second thin slice, then with a layer of provolone cheese. Pop under a broiler or into a 425° F. oven until cheese melts.
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