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French Onion Soup

6 slices toasted and buttered French bread
2 butter
1 tablespoon olive oil or salad oil
6 large yellow onions, thinly sliced
1 tablespoon all-purpose flour
3 cans (14-1/2 ounces each) beef broth
1 cup water
1/3 cup dry red wine
salt and pepper to taste
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese, grated

Cut bread to fit inside of soup bowls and set aside. Heat butter
and oil in a 4-quart pan over medium-low heat, add onions and cook,
stirring occasionally, until soft and caramel colored but not
browned, 30 to 40 minutes. Stir in flour and cook for 2 minutes
to brown lightly. Pour in about 1 cup of the broth, stirring to
blend flour and broth. Add remaining broth, water and wine. Bring
to a boil; cover, reduce heat and simmer for 30 minutes. Season
to taste with salt and pepper. Ladle soup in six 1-1/2 to 2 cup
ovenproof bowls. Float a piece of toast on top and sprinkle with
Swiss and Parmesan cheeses. Place bowl in a 425 degree F oven for
10 minutes; then broil about 4 inches from heat until cheese is
browned. Makes 6 servings.


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