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French Onion Soup
Yield: 6 Servings

1/4 cup butter
6 medium cooking onion sliced
1 tsp sugar
1 Tbsp all purpose flour
1 cup dry white wine
4 cup beef broth
1/4 tsp pepper
6 1/2 in day old French bread
2 cups grated Swiss cheese
1/2 cup grated Parmesan cheese
paprika

In large Dutch oven over medium heat, melt butter. Add onions and
sugar. Cover and cook, stirring occasionally, 30 minutes or until
onions are tender but not colored. Uncover pan, increase heat
slightly and continue to cook, stirring regularly until onions are
rich caramel colour (10 to 15 minutes). Do not let onions burn.
Stir in flour until well blended. Gradually add wine; cook, stirring
constantly, until mixture boils and thickens. Stir in beef broth
and pepper; bring to boil. Reduce heat to low. Cover and simmer
15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top
each with bread slice; sprinkle with Swiss cheese and Parmesan
cheeses and paprika. Place bowls on jelly roll pan. Broil until
cheese melts and bubbles.

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