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This recipe for ONION SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


6 T. butter
6 large sweet onions, halved, thinly sliced, then cut crosswise
1 c. dry red wine
1/4 c. balsamic vinegar
1/4 c. flour
3 quarts chicken broth
Salt, pepper
Half a French baguette, sliced 1/2" thick (about 20 pieces)
4 oz. grated Gruyere or Jack cheese
1/4 c. thinly sliced green onions
6 T. grated Parmesan cheese

Sauté onions in butter in large pot over low heat until they turn caramel brown, 20-25 minutes. Add wine; simmer until wine is nearly evaporated, 1-2 minutes. Add balsamic vinegar, cook until almost evaporated. Stir in flour, then broth; bring to a boil. Reduce heat to low and simmer, partially covered, 20 minutes. Add salt & pepper. When ready to serve, transfer soup to an ovenproof soup kettle, bring to a simmer. Adjust oven rack to lower position and turn on broiler. Arrange bread over hot soup in the kettle. Sprinkle with Gruyere (or Jack cheese) then green onions and Parmesan. Broil until cheese is golden brown, 4-5 minutes.




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