Soups: French Onion 08 by Recipe Cottage

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	French Onion 08

		French Onion Soup 6 large yellow onions, thinly sliced 2 Tbs butter 1 Tbs olive oil 6 cups freshly made beef broth 1/3 cup white or red port or dry red wine (optional) Salt and pepper to taste Use a heavy-bottomed 3 or 4 quart covered pan. Saute onions in butter and oil until limp. Cover and let simmer slowly for 15 minutes. Pour in beef broth and wine (if desired) and simmer for 30 minutes. Or place in an ovenware casserole in a slow oven (300 degrees) for 1 hour. Taste, and add salt and pepper if needed. Makes about 1 1/2 quarts, or 6 servings. A serving suggestion: Serve soup from the ovenware casserole or pour into a soup tureen; then ladle into individual bowls. Top each serving with a slice of buttered,dry-toasted French bread. (To prepare, slice French bread 1/2 inch thick, place on a baking sheet, and dry out in amoderately slow oven - 325 - for 20 to 25 minutes, or until lightly toasted.) Sprinkle each toast round with shredded Gruyere or Parmesan cheese and pass additional shredded cheese at the table.