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Onion Soup Recipe

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Onion Soup image


This recipe for Onion Soup, by , is from VASSIE'S COLLECTION OF RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana MacDonald


4 large onions - thinly sliced
1 tbsp butter
1 tbsp vegetable oil
tsp sugar
2 tbsps flour
6 cups beef broth
cup dry white wine or vermouth
salt and pepper to taste
4 slices of French bread, cut inch thick
2 tsps vegetable oil
1 clove garlic - peeled and sliced in
2 tbsps cognac
1 cup grated Swiss cheese

In cover 4 quart saucepan or Dutch oven cook onions slowly with butter and oil for 15 minutes. Stir occasionally. Uncover, increase heat to moderate.

Add sugar; saute onions, stirring frequently, about 30 minutes or until onions turn golden brown. Sprinkle onions with flour; stir over heat for 2 to 3 minutes. Blend in hot broth and win; adjust seasonings. Simmer, partially covered, for 1 hour.

Meanwhile, place bread slices in 350 oven for 30 minutes or until lightly toasted. Halfway through the baking, baste each slice with teaspoon oil, and rub with cut garlic clove.

Before serving, add cognac and divide soup into ovenproof bowls or casseroles. Sprinkle cup cheese in soup bowl. Float slices of French bread on top of soup; sprinkle with rest of cheese.

Bake in preheated 325 oven for 15-20 minutes, until hot, then rest under broiler for 2-3 minutes, until cheese is golden brown.

Serve immediately.

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Number Of Servings:




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