French Onion Soup 4 large onions, thinly sliced and separated into rings ½ cup butter, melted 1 T flour 1 (10 ¾ oz) can chicken broth, undiluted 1 (10 ¾ oz) can beef broth, undiluted 2 cups water 1/8 to ¼ tsp pepper 8 (3/4 inch thick) slices French bread, toasted 8 slices mozzarella cheese ½ cup grated parmesan cheese Saute onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, and water. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper. Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts. Yield: 8 cups |
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