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Home -> Soups & Stuff -> Soups

French Onion Soup Recipe Rating: N/A
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Ingredients   (view qty in metric system instead)
1 Tbsp olive oil or salad oil
4 Tbsp butter or oleo
6 lrg onions, thinly sliced
6 cups beef broth, regular strength
salt and pepper
1/3 cup port wine (optional)
1/2 cups diced Gruyere or Swiss Cheese
1/2 cup shredded Parmesan Cheese (or Gruyere)
dry-toasted French bread (see below)


Directions
Dry-toasted French Bread:
Cut six slices French bread, each 1/2-inch thick, to fit inside soup
bowls. Place bread on a baking sheet. Bake in a 325 F oven for 20 to
25 minutes until lightly toasted.

Heat oil and 2 tablespoons of the butter in a 3-quart pan over
medium-low heat. Add onions and cook, stirring occasionally, until soft
and caramel colored but not browned (about 40 minutes). Add broth and
bring to a boil; cover, reduce heat, and simmer for 30 minutes. Season
to taste with salt and pepper. Stir in the port.

Pour into six 1-1/2 to 2 cup ovenproof soup bowls. Evenly add the diced
Gruyere and top with a piece of toast. Sprinkle equally with the
shredded Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and
drizzle over cheese.

Bake in a 425 degree oven for ten minutes, then broil about 4 inches
from the heat until cheese is lightly browned.



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