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Farmers Almanac
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Baked Onion Soup

Baked Onion Soup

Ingredients

4 cups sliced onion
3 cloves garlic, minced
1/4-cup butter or margarine
2 (141⁄2 oz.) cans beef broth
1 (141⁄2 oz.) can chicken broth
1⁄4 cup dry sherry
French bread, sliced
Grated Parmesan cheese
1⁄4- 1⁄2 pound grated Monterey Jack cheeses

Directions

Sauté onions and garlic in butter in large Dutch oven until brown. Add broth; heat to boiling. Simmer 5 minutes. Add sherry. Toast bread and sprinkle with Parmesan cheese. Float on top of the soup and over with Monterey Jack cheese. Bake in a 375-degree oven for approximately 30 minutes or until soup is bubbly and cheese has browned. 4 servings.

From the 1992 Farmers’ Almanac

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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Reading Farmers' Almanac on Tablet with Doggie

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