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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.

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