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Name: French Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 2 tb olive oil; 2 lb Onion; thinly sliced; 4 cn Beef stock; 3 tb Flour; 1/2 c Water; 1 Beef Bouillon Cubes; 1 French Bread Loaf; cut in 1"; 2 ts olive oil; 1 c Swiss Cheese; grated; 4 tb Butter melted

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INGREDIENTS

2 tb olive oil
2 lb Onion; thinly sliced
4 cn Beef stock
3 tb Flour
1/2 c Water
1 Beef Bouillon Cubes
1 French Bread Loaf; cut in 1"
2 ts olive oil
1 c Swiss Cheese; grated
4 tb Butter ; melted

INSTRUCTIONS

Add 2 TBS. olive oil and onions to butter in large saucepan. Cook, stirring occasionally for 20-30 minutes or until onions are golden brown. Sprinkle flour over onions and cook, stirring for 2-3 minutes. Remove from heat. In a separate saucepan heat stock to simmering, combine water and bouillon cube and cook til dissolved. Stir hot stock into the onions, simmer partially covered for another 30-40 minutes. While soup simmers make bread. Place bread on cookie sheet and bake for 15 minutes at 325?. Lightly coat both sides of bead with olive oil and turn slices over and bake for another 15 minutes. Preheat oven to 375?. Ladle soup into oven proof individual bowls. Top with bread and spread the grated cheese on top. Bake for 10-20 minutes or until the cheese has melted. Recipe by: My Soup Bowls Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,

NOTES

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French Onion Soup

2 tb olive oil
2 lb Onion; thinly sliced
4 cn Beef stock
3 tb Flour
1/2 c Water
1 Beef Bouillon Cubes
1 French Bread Loaf; cut in 1"
2 ts olive oil
1 c Swiss Cheese; grated
4 tb Butter melted

Add 2 TBS. olive oil and onions to butter in large saucepan. Cook, stirring  occasionally for 20-30 minutes or until onions are golden brown. Sprinkle  flour over onions and cook, stirring for 2-3 minutes. Remove from heat.    In a separate saucepan heat stock to simmering, combine water and bouillon  cube and cook til dissolved. Stir hot stock into the onions, simmer  partially covered for another 30-40 minutes.    While soup simmers make bread. Place bread on cookie sheet and bake for 15  minutes at 325?. Lightly coat both sides of bead with olive oil and turn  slices over and bake for another 15 minutes.    Preheat oven to 375?. Ladle soup into oven proof individual bowls. Top with  bread and spread the grated cheese on top. Bake for 10-20 minutes or until  the cheese has melted.    Recipe by: My Soup Bowls    Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,

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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 6 Servings

Calories: 370
Calories from Fat: 360 (97%)

Amt Per Serving		% DV

	Total Fat 40g	53 %
	Saturated Fat 24.6g	123 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 1.6g
Cholesterol 102mg		31 %
Sodium 273.6mg		9 %
Potassium 16.5mg		0 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 370

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