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Source: Stop and Smell the Rosemary

Oven-Baked Onion Soup
This onion soup is irresistible--your family will love it!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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4 tablespoons unsalted butter
6 cups yellow onions, thinly sliced
2 tablespoons all-purpose flour
6 cups beef broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons brandy
6 slices French bread, toasted
6 slices Gruyere cheese
2 ounces Parmesan cheese, frehly grated (1/2 cup)




Melt butter in a soup pot. Add onions and saute over medium heat until lightly browned. Add flour and blend. Stir in beef broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and add brandy.

Preheat oven to 375 degrees. Place slices of bread in the bottom of 6 individual ovenproof soup bowls. Ladle soup over bread, top with Gruyere, and sprinkle with Parmesan. Bake until cheese melts, about 5 minutes. Serve immediately.





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