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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Onion Soup Recipe

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This recipe for French Onion Soup is from The Licate 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb Bermuda onions
4-5 T margarine
2 bay leaves
3 whole cloves
1 tsp MSG (optional)
1/2 tsp fresh ground pepper
2 qts beef broth (plus any leftover beef drippings)*
1/3 cup red wine (Burgundy)
2 T soft butter blended with 2 T flour
6 slices French bread 1/4 inch thick (enough to cover surface of soup in each bowl)
6 thick slices Swiss cheese or guyere cheese

*If using bouillon cubes, 12 cubes

Directions:
Directions:
Slice onions paper thin -- saute in large saucepan in minimum amount of butter just til tender. Stir occasionally.

Put bay leaves and cloves in teaball and suspend in pan. Add MSG and pepper, then broth.

Cover, simmer, 30 minutes. Add burgundy wine last 10 minutes. For thickened soup, stir in butter, flour mixture and simmer 5 minutes longer.

Remove teaball. Ladle soup into 6 bowls. Cover surface with bread slices. Place cheese slice on top. Slide under broiler just until cheese is melted and bubbly.

Number Of Servings:
Number Of Servings:
6

 

 

 

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