Directions Edit

  1. Slice the onions and place them in a frying pan with butteer and garlic.
  2. For a heartier broth, add four sticks of diced celery (to be fried with the onions).
  3. Gently sauté the onions and celery, if desired, until golden brown.
  4. Transfer the onions into a large soup pot, adding the stock, water, and Worcestershire sauce (you might also add a bit of garlic powder, but that’s optional).
  5. Cook this mixture down over a medium-low flame until it’s reduced by two cups.
  6. Serve the soup with fresh croutons and fresh grated cheese, if desired.
  7. Visualize your body being filled with white light and you eat it.

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