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Huguenot Onion Soup

Yield 3 quarts

Ingredients

  • 2 pounds onions, sliced
  • 1/4 cup butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 quart water
  • 12 beef-flavored bouillon cubes
  • 1 quart milk
  • Croûtes
  • 3 cups (12 ounces) shredded Swiss cheese, divided
  • Croûtes

How to Make It

  1. Sauté onion in butter in a large Dutch oven 25 minutes or until tender. Stir in flour and salt. Add water and bouillon cubes, stirring well. Bring mixture to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Gradually add 1 quart milk, stirring well. Heat thoroughly (do not boil).

  2. Place soup in ovenproof bowls. Top each with 1 croûte and 1/4 cup cheese. Bake at 325° for 5 minutes or until cheese melts. Serve immediately.

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