French Onion Soup (with rabbit stock)
2 T. butter
2 C. onions, thinly sliced
4 C. rabbit stock
2 beef bullion cubes
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
4-6 slices rustic bread
3/4-1 C. grated cheese (we use Swiss & cheddar)

Melt butter in a large saucepan. Stir in onions. Cover and cook over medium-low heat for 8-10 minutes (til tender and golden brown), stirring occasionally. Add rabbit stock, crumbled bullion cubes, Worcestershire sauce, and pepper. Cover and simmer gently for 10 minutes.  Place bread on baking sheet and top with cheese.  Place bread under broiler until cheese is melted and bubbly. To serve, ladle soup into bowls and place bread on top.  Makes: 4-6 servings