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French Onion Soup
Serves 6 to 8

4 tbs butter
2 tbs vegetable oil
2 lbs onions, thinly sliced (about 7 cups)
1 tsp salt
3 tbs flour
2 qts beef stock (fresh or canned) or beef & chicken stock mixed

In a heavy 4-5 qt. saucepan/kettle, melt the butter and oil over
moderate heat. stir in the onions and salt. Cook uncovered over
low heat, stirring occasionally, for 20-30 minutes, (or until the
onions are a rich golden brown). Sprinkle flour over the onions
and cook, stirring, for 2-3 minutes. Remove from heat. In a
separate saucepan, bring the stock to a simmer, then stir the hot
stock into the onions. Return soup to low heat and simmer (partially
covered) for another 30-40 minutes, occasionally skimming off the
fat. Taste for seasoning and add salt and pepper if needed.


Croutes

12 to 16 one-inch thick slices of French Bread
2 tsp. olive oil (extra virgin)
1 garlic clove, cut
1 cup grated, imported Swiss Cheese (or Swiss/Parmesan mix)

While soup simmers, make the croutes. Preheat the oven to 325
degrees. Spread the slices of bread in one layer on a baking sheet.
Bake for 15 minutes. With a pastry brush, lightly coat both sides
of each slice with olive oil. Turn the slices over and bake for
another 15 minutes, or until the bread is completely dry and lightly
browned. Rub each slice with the cut garlic clove and set aside.

Place the croutes in a large tureen or individual soup bows and
ladle the soup over them. Pass the grated cheese separately.


Variation: Onion Soup Gratinee: Preheat the oven to 375 degrees.
Ladle the soup into an ovenproof tureen or individual soup bowls,
top with croutes, and spread the grated cheese on top. Sprinkle
the cheese with a little melted butter or olive oil. Bake for
10-20 minutes, or until the cheese has melted. Then slide the soup
under a hot broiler for a minute or two to brown the top if desired.

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