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Onion Soup Recipe


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     Onion Soup

Category   Breakfast - Brunch
Sub Category   None
Servings   63 tablespoons but

3 tablespoons butter
1 tablespoon oil
4 medium large onions - halved and sliced 3/8 inch thick
1 clove garlic minced
1 tablespoon flour
4 cups beef broth
1 cup water
1 cup dry white wine
Pinch salt
Pinch thyme
Pinch nutmeg
Freshly ground pepper
6 to 12 thin slices toasted bread
2 cups grated gruyere or swiss
3 tablespoon freshly grated parmesean

In large casserole heat butter and oil. Add onions and toss over medium heat until softly softened and lightly golden about 10 minutes. Do not burn. Add garlic and toss 1 minute. Add flour and toss to coat and lower heat slightly. Cook stirring until flour cooks through about 3 minutes
Add broth, water, wine, salt to taste and thyme and nutmeg. Bring to a boil. Skim off fat and froth. Simmer partially covered until soup is nicely flavored about 30 minutes. Skim again. Add pepper to taste'
Preheat broiler. Add 6 individual crocks on a baking sheet. Top each crock on baking sheet and divide soup evenly among them. Top each with 1 to 2 slices of toasted French bread. Sprinkle with gruyere cheese over each in an even layer pressing lightly onto outer rim of crock. Sprinkle with parmesean broil until cheese is bubbly and lightly golden about 3 - 5 minutes. Watch so cheese does not burn.

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