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  Recipe Home » Soups » Best Yet Onion Soup
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  Best Yet Onion Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
5 large Yellow sweet onions
1 tbsp Margarine
1 tbsp Olive oil
1/4 tsp Coarsely ground pepper
1 tbsp Flour
3 cup Beef broth (10 3/4 oz.size
Container) undiluted
2 cup Water
Salt and pepper to taste
After cooking
6 slice Fench bread (toasted)
2 tbsp Parmesan cheese
1 cup Grated Mozzarella or Jack
Cheese
Instructions:
Peel, and thinly slice onions. Put margarine in 4 quart dutchoven melt
margarine mixed with olive oil over medium high heat. Add onions, and
sauate stirring frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat, stir until all
traces of white flour disapear. Cook one minute longer, remove from
heat. Gradually add beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil. Reduce heat and
cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to
taste.. Pour soup into 6 individual oven proof serving bowls. Place
the bowls on a jelly roll pan, top soup with a slice of toasted
french bread. Sprinkle liberally with parmesan and gratted cheese.
Place bowls 6 inches from preheated broiler or oven preheated to
425F. Broil or bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.

Source Kitchen of Marina Cheesman
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