French Onion Soup

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4 tbsp. butter

2 tbsp. olive oil

2 pounds onion, thinly sliced (about 7 cups)

1 tsp. salt

3 tbsp. flour

2 quarts beef stock.

Croutons

12 to 16 one inch thick slices of French bread

2 teaspoons olive oil

1 garlic clove. Cut

1 cup grated, Swiss or Swiss and Parmesan cheese combined.

This is an old classic that deserves a resurrection.  Try it at your next dinner party and watch the memories flood back in misty murmurings of "Ohhhhhhh, Ahhhhhhh"!  Or heck... just have it for dinner tonight and enjoy it all by yourself

Preheat Oven To:  450

Serves:  4 or 6

Serve With:  Beef based dinners or all by itself with a glass of red wine

In a heavy 4 – 5 quart saucepan, melt the butter with the oil over moderate heat.  Stir in the onions and 1 tsp. salt.  Cook uncovered over low heat, stirring occasionally, for 20 – 30 mins or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring, for 2 to 3 mins.  Remove the pan from the heat.  In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions.  Return the soup to low heat and simmer, partially covered, for another 30 – 40 minutes.

While the soup simmers, make the croutons.  Preheat the oven to 325.  Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes.  With a pastry brush, lightly coat both sides of each slice with olive oil.  Then turn the slices over and bake for another 15 minutes or until the bread is completely dry and lightly browned.  Rub each slice with the cut garlic clove and set aside.

To serve, place the croutons in individual oven-safe soup bowls and ladle the soup over them.  Sprinkle with cheese and bake in 350 oven for 10 to 20 minutes, or until the cheese has melted, then broil for a minute or two until the cheese has browned.