FRENCH ONION SOUP

When Harry and Lindsy were in college, they had French Onion Soup and Cheese Cake at every restaurant we went to, of course neither of them were paying the bill. This is the one I made at the Deli.

4 TBS Butter

2 TBS Vegetable Oil

2 # Onions thinly sliced

1 TBS Salt

3 TBS Flour

1 Qt Chicken Stock

1 Qt Beef Stock

8 Croutes

In soup pot, melt the butter with the oil. Add onions and salt. Cook uncovered, over low heat, stirring occasionally, for 20-30 minutes, or until onions are a rich golden brown. SPRINKLE flour over onions and cook, stirring, for 2-3 minutes. Remove from heat.

In a separate pot, bring the stocks to a simmer, then stir the hot stock into the onions. Return to heat and simmer another 30-40 minutes, occasionally skimming off the fat. Taste for seasonings and add salt and pepper.

Serve soup in bowls with a piece of toast (croutes) floating on top.

Croutes:

1 in thick slices of French bread

Olive Oil

Swiss cheese

Cut Garlic

Brush bread with olive oil and rub with garlic. Place a piece of cheese on each piece. Bake at 375* until cheese just melts.

6 servings