More Great Recipes: Soup

French Onion Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 onions, thinly sliced
6 tablespoons butter
1 tablespoon flour
3 1/2 cups water
21 ounces beef stock
1 cup red burgundy or cabernet wine
4 teaspoons beef bouillon
1/4 teaspoon browning and seasoning sauce
1/2 french bread, thinly sliced
softened butter
6 ounces swiss cheese, shredded
dash fresh ground black pepper


In a skillet over medium high heat, saute the onions in butter until golden brown. Stir in the flour until blended. Add the water, beef broth, burgundy, bouillon, browning sauce and the black pepper. Bring to a boil; reduce the heat to low, cover and simmer for about 30 minutes. Meanwhile, preheat oven to 400 degrees. Spread butter over the bread slices. Place on an ungreased baking sheet. Toast in the oven until crisp, about 10 minutes. Ladle the soup into ovenproof soup bowls. Top each bowl with a slice of the toast and sprinkle with swiss cheese. Place until broiler until the cheese melts. Serve immediately with the remaining toast.


Pairs Well With


Notes

A dash of local for every season
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