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Peel onions and slice very thin. Fry them slowly in fat until a uniform golden brown, using a kettle deep enough to hold the water to be added next. When onions are thoroughly fried add the hot water. The onions will make a clean brown liquor without use of meat. Soup stock may be used instead of water, or beef extract or bouillon cubes may be added to the water if a meat soup is preferred. Cover and let simmer 3/4 of an hour, seasoning to taste. Put in soup dishes. Add triangles of toast and sprinkle with cheese.
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