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Soups - Double Cheese French Onion Soup

  • 4 large onions, thinly sliced and separated into rings
  • 1/2 cup butter or margarine, melted
  • 1 tablespoon all-purpose flour
  • 1 (103/4-ounce) can chicken broth, undiluted
  • 1 (101/2-ounce) can beef broth, undiluted
  • 2 cups water
  • 1/4 cup dry white wine
  • 1/8 to 1/4 teaspoon pepper
  • 8 (3/4-inch thick) slices French bread, toasted
  • 8 slices mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Sauté onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer for 15 minutes. Add pepper.
Place eight ovenproof serving bowls on a baking sheet. Place one bread slice in each bowl; ladle soup over bread. Top with one slice of mozzarella cheese; sprinkle with Parmesan cheese. Broil six inches from heat until cheese melts.
Submitted By: Joyce Craig
AgCentral Co-op
Number of Servings: 8
Print 3x5 recipe cards
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