Lenten Recipe~ French Onion Soup

3 lbs yellow cooking onions

2 sticks butter

4~ 14 oz. cans of beef broth

1 qt chicken stock

2 T salt or according to taste

2 T brown sugar

1/2 t fresh ground pepper

1 bay leaf

2 t worestershire sauce

1~ 13 oz package mushrooms, sliced thin

French bread, toasted with parmesan

Shredded Mozarella cheese for sprinkling on top

Peel onions and cut into thin slices about 1/8 inch thick. Melt butter in pan over med. heat, Sautee onions and mushrooms in butter until tender and lightly browned.

Add soup stock and salt to browned onions/mushrooms. Bring soup to a boil over med. heat then reduce heat to low. Cover pan and cook for 5-10 minutes more. Serve soup and float a piece of french bread toast covered in parmesan. Serve with additional mozarrella cheese. Serves 4-6.