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French Onion Soup
Serves 4

3 Tbs. butter or margarine
2 large yellow onions, peeled, halved lengthwise, and cut crosswise into
very thin slices
1 1/2 tsp. all-purpose flour
4 cups beef broth
1/4 tsp. salt
1/4 tsp. black pepper
4 slices French bread, about 3/4 thick
4 thin slices Swiss cheese (about 4 ounces)

Melt 2 tablespoons of the butter in a 3-quart saucepan over moderate
heat. Reduce the heat to moderately low, add the onions, and cook,
uncovered, for 10 minutes, or until golden but not brown, stirring
occasionally. Stir in the flour and cook for 1 minute. Add the
beef broth, salt, and pepper, and simmer, covered, for 10 minutes.
Taste, and add additional salt and pepper if needed. While the soup
is simmering, spread the remaining tablespoon of butter over the
slices of bread, and top each slice with a piece of the cheese to
completely cover the bread. Preheat the broiler 5 minutes before
the soup is done. Just before serving, place the bread slices
briefly under the broiler about 3 inches from the heat until the
cheese melts. Put one slice into the bottom of each soup bowl and
ladle the hot soup over it.

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