Onion Soup
- 6 large onions, sliced
- 3 Tbsp. butter
- 1 Tbsp. Crisco oil
- 1 tsp. salt
- 1/4 tsp. sugar
- 3 Tbsp. flour
- 4 c. chicken stock
- 3 1/2 c. beef stock
- salt and pepper to taste
- 6 (1/2-inch thick) pieces French bread, sliced and dried in oven
- 3/4 c. grated Gruyere or Swiss cheese
- 1/4 c. grated Parmesan cheese
- Cook onions slowly in butter and Crisco oil in covered pot for 15 minutes.
- Uncover and raise heat to moderate.
- Add salt, pepper and sugar.
- Stir frequently until deep golden brown.
- Sprinkle flour in and stir for 3 minutes.
- Remove and add boiling stocks. Return to heat and simmer for 4 to 5 minutes.
- Serve with French bread covered with cheeses and browned under the broiler.
- Serves 6.
onions, butter, crisco oil, salt, sugar, flour, chicken stock, beef stock, salt, bread, gruyere, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=798621 (may not work)