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(Venison) French Onion Soup Recipe

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This recipe for (Venison) French Onion Soup, by , is from Shipley 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!

Celeste Emerson


A variety of onions (yellow, red, Vidalia, Maui, scallions, shallots, spring onions) sliced
3 T butter
3 T flour or corn starch
1 Qt beef stock
1 Qt chicken stock
1 Bottle white wine (picked by your taste)
Venison, chopped and cooked (Optional)
Loaf of French bread
Cheese Slices (muenster, colby jack, Swiss, cheddar)-choose 1, 2 or all 4.

1. In a large dutch oven: melt the butter.
2. Add the flour/corn starch to thicken
3. Add the onion slices. Cook until onions are brown and caramelized
3a. If have, add the venison.
4. Add the broths together
4. Add the bottle of wine.
5. Simmer for about 30 minutes..
6. Bake the bread for 5 minutes until warm and soft


1. Ladle soup into individual bowls/crocks
2. Top with 1 slice of french bread
3. Top with choice of cheese(s)

* Texas Toast with 5 cheeses is also real good as a topper.

Personal Notes:
Personal Notes:
Aunt Celeste worked on this soup through the years. This is the end result; although. she may still "tweak" it.




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