from the kitchen of Judy Brown

BUTTERY ONION SOUP

This is 'close' to the Outback's onion soup.

2 Cups thinly sliced onions
1/2  Cup butter or margarine
1/4 Cup flour
2 Cups chicken broth
2 Cups milk
1 1/2 to 2 Cups (6-8 oz.) shredded mozzarella cheese
salt and pepper to taste

Saute' onion in butter 20-30 minutes in 3 qt. sauce pan.  Blend in flour, add milk and broth, heat until boil, boil one minute, reduce it to low, let it cool down a little and add cheese, do not boil.