Recipe - Baked French Onion Soup

3 tablespoon Butter
1 tablespoon Oil
3 pound Onion; cut or sliced up very thinly
1 teaspoon Salt
1 teaspoon White sugar
3 tablespoon Flour
4 cn Beef consomme
4 cn Water
2 cup Dry red wine
1 Bay leaf
1 teaspoon Sage
1 Sliced french bread; toasted
1 Mozzarella cheese; shredded
1 Parmesan cheese; shredded

Melt butter with oil in large soup pot add cut or sliced up 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 MMRecipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998