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
- 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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