Kegs French Onion Soup Recipe 285

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• In a 4 quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes Stir in flour until well blended with the onions and the pan juices Add water, wine and un-diluted beef broth, heat until boiling. Reduce heat to low; cover and simmer for 10 minutes Cut four 1 inch thick slices of bread from loaf. Ladle soup into 4 - 12 ounce oven safe bowls and place once slice of bread on the surface of soup in each bowl Lay a slice (2 - 3 mm thick) of mozzarella on top of the bread in each bowl Place bowls on a cookie sheet or bread pan and bake at 425 degrees in oven 10 minutes or until cheese melts (I do this in my toaster over...takes less energy and time)