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Nancy's Kitchen - Tried and Tested Recipes
French Onion Soup









French Onion Soup

1 large onion, quartered and sliced
1/4 cup butter
2 Tbs. corn oil
3 Tbs. flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
1/2 cup Swiss cheese, or mozzarella shredded
1/2 cup parmesan cheese, grated

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths.

Heat thoroughly and divide among 8 oven-proof bowls.

Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving.

Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

When my children were younger I used to keep a bowl in my freezer and if there were just a few left over vegetables from dinner but not enough to serve for another meal, I would add them to the bowl in the freezer. When the bowl got full, I would make this soup. Also if you have a little bit of roast beef scraps leftover but not enough for a whole meal, add them here. This is a good soup to add any leftovers.
Marion in GA.

http://www.nancyskitchen.com 


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