FRENCH ONION SOUP|
dry toasted French bread
2 Tbsp. butter or margarine
1 Tbsp. oil
6 large yellow onions, thinly
1 Tbsp. all-purpose flour
3 cans (14 1/2 oz.) beef
broth, regular strength
1 c. water
1/3 c. dry red wine
salt and pepper
1 c. (4 oz.) shredded Swiss
1/4 c. grated Parmesan cheese
Prepare dry-toasted French bread. Then heat butter and
oil in a 4-quart pan over medium-low heat. Add onions and
cook, stirring occasionally, until soft and caramel-colored,
but not browned (30 to 40 minutes). Stir in flour and cook for
2 minutes to brown lightly. Pour in about 1 cup of broth,
stirring to blend flour and broth. Add remaining broth water
and wine. Bring to a boil; cover. Reduce heat and simmer for
30 minutes. Season to taste with salt and pepper. Ladle hot
soup into 6 (1 1/2 to 2 cup) ovenproof soup bowls. Float a
piece of dry-toasted French bread on top and sprinkle with
Swiss and Parmesan cheese. Place bowls in a 425 degrees oven for 10
minutes, then broil about 4 inches from heat until cheese is
Dry-toasted French bread: Trim 6 1/2-inch thick slices
French bread to fit inside soup bowls. Place bread on an oven
rack. Bake in a 325 degrees oven for 20 minutes or until toasted.
Spread each with butter.
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