French Onion Soup - cooking recipe

Ingredients

1/3 c. vegetable oil
6 c. thinly sliced onions
3 Tbsp. flour
3 cans (10 oz. each) beef bouillon
3 cans water
12 slices 1-inch thick French bread
2 Tbsp. butter, melted
1 clove garlic, split
1 c. grated cheese (Parmesan or Romano or both)
3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. margarine or butter
6 c. water
1 (28 oz.) can tomatoes, cut up
3/4 c. dry lentils, rinsed and drained
3/4 c. pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 c. thinly sliced carrots
1 c. shredded Swiss cheese

Preparation

In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine or butter until tender.
Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling; reduce heat.
Cover and simmer 45 minutes.
Add carrots and simmer for 15 minutes more or just until carrots are tender.
Ladle into soup bowls and top with cheese.
Makes 5 servings.