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French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Billie Lundberg


6 Tbsp. butter
6 large sweet onions (5 to 6 lbs.), halved, thinly sliced, then cut crosswise
1 tsp. dried thyme leaves
1 c. dry red wine
¼ c. balsamic vinegar
¼ c. flour
3 qt. chicken broth
salt and pepper, to taste
half a French baguette, sliced ½-inch thick (about 20 pieces)
4 oz. grated Gruyere cheese
¼ c. thin-sliced green onions
6 Tbsp. grated Parmesan cheese

Heat butter in a large, heavy roasting pan set over two burners at medium-high heat. Add onions; sauté, stirring infrequently at first, then more often as onions turn caramel brown, 20 to 25 min.. Add thyme, then wine; simmer until wine is nearly evaporated, 1 to 2 min.. Add balsamic vinegar; cook until almost evaporated. Stir in flour, then add broth; bring to a boil.
Reduce heat to low and simmer, partially covered, 20 min.. Add salt and pepper,(Soup can be refrigerated for up to 3 days.)
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, then green onions and Parmesan. Broil until cheese is golden brown, 4 to 5 min.. Serve immediately. Makes about 4 quarts, 10 servings.




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