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French Onion Soup

This is from "SACLANT Secrets" A NATO Cookbook
The author of the recipe is Anne Kerros

servings: 6


1 Tbsp olive oil or salad oil
4 Tbsp butter or oleo
6 lrg onions, thinly sliced
6 cups beef broth, regular strength
salt and pepper
1/3 cup port wine (optional)
½ cups diced Gruyere or Swiss Cheese
½ cup shredded Parmesan Cheese (or Gruyere)
dry-toasted French bread (see below)


Dry-toasted French Bread:
Cut six slices French bread, each ½-inch thick, to fit inside soup bowls. Place bread on a baking sheet. Bake in a 325 F oven for 20 to 25 minutes until lightly toasted.

Heat oil and 2 tablespoons of the butter in a 3-quart pan over medium-low heat. Add onions and cook, stirring occasionally, until soft and caramel colored but not browned (about 40 minutes). Add broth and bring to a boil; cover, reduce heat, and simmer for 30 minutes. Season to taste with salt and pepper. Stir in the port.

Pour into six 1½ to 2 cup ovenproof soup bowls. Evenly add the diced Gruyere and top with a piece of toast. Sprinkle equally with the shredded Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and drizzle over cheese.

Bake in a 425 degree oven for ten minutes, then broil about 4 inches from the heat until cheese is lightly browned.

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