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November 2018

Easy Soup Recipes

Ice cream Recipes

Apple Tarts with Ice Cream Part 1

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French Onion Soup1 Recipe

French Onion Soup1 recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print French Onion Soup1 recipe  PDF



1/4 c Butter
1 t Sugar
1 c Dry white wine
1/4 ts Pepper
2 c Grated swiss cheese
Paprika 6 Medium cooking onion sliced
1 tb All purpose flour
4 c Beef broth
6 1/2 in day old french bread
1/2 c Grated parasean cheese

In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine cook, stirring constantly, until mi ture boils and thickens. Stir in beef broth and pepper bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1 1/2 cup oven proof bowls. Top each with bread slice sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.

French Onion Soup1 recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
406 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print French Onion Soup1 recipe  PDF   Easy Soup recipes RSS   Thumsb up

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1 ea Hen, Capon or Broiler 3 ea Stalks of Celery 1 tb Salt 1 ea Large Onion, sliced 8 c Cold Water 4 ea Sprigs of Dill 5 ea Large Carrots 1/4 ts Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or r...

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