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French Onion Soup


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  • 6 Tbs. butter
  • 1 Tbs. olive oil
  • 7 med. yellow onions sliced thin
  • 1 tsp. sugar
  • salt
  • 1 Tbs. flour
  • 8 c. beef stock
  • 2 c. dry white wine
  • black pepper
  • 1 baguette
  • 1 lb. gruyere or romano cheese grated


Servings 8


Step 1

melt 1/2 butter with oil in lrg. pot over med-low
add onions, cover, cook 20 min.
increase to med-high, uncover, add sugar,salt to taste
stir to golden brown about 30 min.
reduce to med, sprinkle flour
2-3 min of stirring
add 2 c. stock
add remaining stock and wine, salt pepper to taste
simmer 30 min.
toast thick baguette slices (buttered) at 425
add to bowls, top with cheese, bake 10-15 min.


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