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Baked French Onion Soup

Ingredients
 

3 tbsp butter
1 tbsp oil
3 lb onion, sliced very thinly
1 tsp salt
1 tsp white sugar
3 tbsp flour
4 can beef consomme
4 can water
2 cup dry red wine
1 bay leaf
1 tsp sage
1 sliced french bread, toasted
1 mozzarella cheese, shredded
1 parmesan cheese, shredded




 
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Preparation
 
Melt butter with oil in large soup pot - add sliced onions and stir
to coat - cover pot and cook over moderately low heat for 15 - 20
minutes - stirring occasionally until onions are tender and
translucent. Uncover pot and raise heat to moderately high - stir in
salt and sugar (sugar carmelizes and helps onions to brown) - cook
about 30 minutes - stirring frequently until onions have turned an
even deep golden brown. Lower heat to moderate - stir in flour and
add a bit more butter if flour does not absorb into a paste with the
onions. Cook slowly, stirring constantly for 12 minutes to brown
flour lightly.

Remove from heat - pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme - add rest of
consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
slowly for 30 - 40 minutes.

If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve - place in ovenproof soup
bowls - top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.

 

 
Servings: 6

 

 

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