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French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from Book Club Moms of Walnut Creek 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!

Mary Porfido


8 - 10 medium onions (8 - 10 cups) sliced
4 T. butter
1 tsp. sugar
3 T. flour
8 c. beef stock
3/4 c. dry white vermouth
salt & pepper to taste
3 T. cognac or brandy
1 T. raw onion grated
1 clove garlic
8 slices toasted French bread
2 c. swiss cheese, grated
1 T. extra virgin olive oil
8 ovenproof ramekins or soup bowls

- In a large pot melt butter, stir in onions, cover and cook slowly for approx. 15 minutes. Stirring occasionally.

- Uncover, stir in sugar, cook on low to med. heat for 30 mins. or until well caramelized. STIR OFTEN, SCRAPING BOTTOM OF PAN TO AVOID BURNING.

- Sprinkle in flour, stir 2 - 3 mins.

- Off heat, slowly stir in stock, vermouth and seasoning. COVER and SIMMER FOR 30 MINS.

- Stir in Cognac or Brandy and raw onion. PREHEAT OVEN to 350 - best to do when soup is simmering.

- Rub garlic clove over toasted French bread slices.

- Place soup in a bowl. Divide cheese evenly among the bowls. Place bread slice on top of soup, then cheese. Dribble olive oil over cheese. Place in oven for 20 mins. then under broiler to lightly brown.

Number Of Servings:
Number Of Servings:




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