French Onion Soup
|Dry toasted french bread||4|
|Olive oil/Salad oil||1 Tablespoon|
|Yellow onions||6 Large, thinly sliced|
|All purpose flour||1 Tablespoon|
|Regular strength beef broth||43 1⁄2 Ounce (Three 14 1/2 Ounce Each Cans)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
Prepare dry-toasted French bread.
Then heat butter and oil in a 4-quart pan over medium-low heat, add onions, and cook, stirring occasionally, until soft and caramel-colored but not browned (30 to 40 minutes).
Stir in flour and cook for 2 minutes to brown lightly.
Pour in about 1 cup of the broth, stirring to blend flour and broth.
Add remaining broth, water, and wine.
Bring to a boil; cover, reduce heat, and simmer for 30 minutes.
Season to taste with salt and pepper.
Ladle hot soup into six 1 1/2 to 2-cup ovenproof soup bowls.
Float a piece of dry-toasted French bread on top and sprinkle with Swiss and Parmesan cheeses.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese is lightly browned.