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French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0018 -- Yvonne Petska
Added: Monday, January 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
c. - butter OR margarine
2 large - yellow onions, thinly sliced
1 medium - red onion, thinly sliced
2 T. - sugar
c. - red wine
2 - garlic cloves, minced
2 (14.5 oz.) cans - beef broth
2 - scallions, thinly sliced
tsp. - salt
tsp. - pepper
4 slices - toasted French bread, about inch thick
4 oz. - Gruyere cheese, shredded

Directions:
Directions:
In a large pot, melt butter over medium heat. Cook yellow and red onions, sugar, red wine and garlic until onions are just softened. Stir occasionally. Reduce heat to low, and cook mixture for 20 to 25 minutes, until onions are golden and wine is absorbed. Add broth, scallions, salt and pepper. Heat through for 3 to 4 minutes. Preheat oven broiler. Ladle soup into four ovenproof bowls. Place a slice of French bread on each soup serving. Top bread with shredded cheese. Broil about 5 minutes, until cheese is light brown and bubbly. Serve immediately. Serves 4.

Personal Notes:
Personal Notes:
Substitute Swiss if Gruyere cheese is unavailable.

 

 

 

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