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Onion Soup

- 2 tbsp (30 ml) margarine
- 2 large onions, sliced
- 2 cups (480 ml) vegetable stock
- 1/2 tsp (3 ml) vegetarian Worcestershire sauce
- 2 slices French bread, lightly toasted
- grated cheese (real or vegan)

Over a low heat, cook the onions in the melted margarine for a half hour. Add the vegetable stock and Worcestershire sauce and simmer for another half hour. It is important to do this slow cooking to bring out the flavours.

Serve, topped with the toasted French bread and grated cheese.

Serves 2.