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French Onion Soup Recipe

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

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


1/4 cup (1/2 stick) butter
4 onions (about 3 pounds), sliced
3 tablespoons fresh garlic, minced
½ cup dry white wine
½ cup red table wine
3 cups chicken broth
3 cups beef broth
1 tablespoon Dijon mustard
3 teaspoons kosher salt
2 tablespoons black pepper
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
2 bay leaves
4 sourdough bread slices, toasted and cut in 4th
Sliced Swiss cheese
Sliced Mozzarella cheese
½ cup grated Parmesan
Green onions, chopped, as garnish

Melt butter in heavy large saucepan over medium heat. Add onions, and sauté until very tender and brown, about 25 minutes. Add garlic, salt, pepper, rosemary, thyme and cook for about 3 minutes. Add red and white wines and allow to simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer for an additional 20 minutes.

Preheat broiler. Ladle soup into oven proof bowls. Top each soup bowl with a ¼ slice of toast, 1 slice of mozzarella and Swiss cheese. Sprinkle with grated Parmesan cheeses. Broil until cheeses melt and begin brown and bubble. Garnish with chopped green onions.

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