"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Onion Soup Recipe

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This recipe for Onion Soup, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jake Withers
Added: Friday, September 8, 2006


1/4 c. butter or margarine
4 large onions, sliced (about 4 cups sliced)
1 tsp. sugar
1 tbl. flour
2-1/2 c. water
1/2 c. red wine
2 - 10 oz. cans beef broth

french bread
swiss cheese slices

In a large sauce pan, over medium heat, melt butter, add sugar, and cook onion for 10 minutes

Stir in flour until well blended with the onions and the pan juices.

Add water, wine and beef broth. Heat to boiling. Reduce heat to low, cover and simmer for 10 minutes.

Slice french bread into 1 inch thick slices and toast til golden brown.

Ladle soup into oven proof bowls, top each bowl with a slice of french bread, then a slice of cheese.

Place soup bowls on a cookie sheet for easier handling and bake in a 425 oven for 10 minutes, or until cheese is melted.




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