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French Onion Soup


  • 4 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 2 lb. onions, thinly sliced
  • 1 tsp. salt
  • 2 Tbsp. flour
  • 2 cans liquid bouillon or vegetable broth, reg. size
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  • 2 cans water


Melt butter and oil over moderate heat. Stir in the onions and salt; cook uncovered over low heat, stirring occasionally until the onions are a rich golden brown; about 20-30 minutes. Sprinkle the flour over the onions and stir for 2-3 minutes. Remove from heat and sitr in the bouillon and water. Return to low heat and simmer, partially covered, for 30-40 minutes, occasionally skimming off any fat. Season as desired.

By Robin from Washington, Ia


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