Sarah Matt'S Onion Soup - cooking recipe

Ingredients

6 to 8 large onions (about 2 lb.)
1 lb. boneless stew meat, cut in bite size pieces
4 cans beef broth bouillon
1 stick butter
oil, sugar, flour, salt, crushed red pepper and Mozzarella cheese
1 to 4 whole bay leaves
sourdough bread

Preparation

Place butter and one \"plop\" of oil in a large kettle.
Cut up onions and saute in kettle.
Add salt as desired and 1 spoon sugar for flavor and browning.
When onions are soft and brown, sprinkle 2 spoonfuls (1 at a time) of flour and mix into onions.
It will be pasty.
Add meat and brown, about 30 minutes.
Add 4 cans of broth and 4 cans of water.
Add 3 to 4 bay leaves and a few sprinkles of red pepper.
Bring mix to a boil.
Cover and reduce heat to simmer for as long as you would like.
Serve in bowls with torn pieces of bread and cheese, letting the cheese melt.
Enjoy!