Baked french onion soup

Yield: 6 Servings

Measure Ingredient
3 tablespoons Butter
1 tablespoon Oil
3 pounds Onion; sliced very thinly
1 teaspoon Salt
1 teaspoon White sugar
3 tablespoons Flour
4 cans Beef consomme
4 cans Water
2 cups 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 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.

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