Title: Baked French Onion Soup
Categories: Cheese/eggs
Yield: 6 Servings

3 tb Butter
1 tb Oil
3 lb Onion; sliced very thinly
1 ts Salt
1 ts White sugar
3 tb Flour
4 cn Beef consomme
4 cn Water
2 c Dry red wine
1 Bay leaf
1 ts Sage
1 Sliced french bread; toasted
1 Mozzarella cheese; shredded
1 Parmesan cheese; shredded

Melt butter with oil in large soup pot - add sliced onions and stir to coat
~ cover pot and cook

over moderately low heat for 15 - 20 minutes - stirring
occasionally until onions are tender and translucent. Uncover pot and

raise heat to moderately high - stir in salt and sugar (sugar

carmelizes and helps onions to brown) - cook about 30 minutes -

stirring frequently until onions have turned an even deep golden

brown. Lower heat to moderate - stir in flour and add a bit more

butter if flour does not absorb into a paste with the onions. Cook

slowly, stirring constantly for 12 minutes to brown flour lightly.
Remove from heat - pour about 1 cup of warmed consomme into

onion/flour mixture to blend flour and consomme - add rest of

consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer

slowly for 30 - 40 minutes.
If you are not serving right away, let cool, uncovered, then cover and

refrigerate. Reheat when ready to serve - place in ovenproof soup

bowls - top with a slice of toasted french bread, shredded mozzarella

cheese and parmesan cheese. Place under broiler to melt cheeses until

bubbly.
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998