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FRENCH ONION SOUP dry toasted French bread (directions below) 2 Tbsp. butter or margarine 1 Tbsp. oil 6 large yellow onions, thinly sliced 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 cheese 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 lightly browned. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |