French Onion Soup #5
| Yield: | 6 Servings |
| Categories: | Soups |
| 4 | tb | Butter |
| 2 | tb | Vegetable oil |
| 2 | lb | Onions (about 7 cups); thinly sliced (about Vidalia are best) |
| 1 | ts | Salt |
| 3 | tb | Flour |
| 2 | qt | Beef stock; fresh or canned |
| CROUTES | ||
| 12 | sl | (1-inch thick) french bread |
| 2 | ts | Olive oil |
| 1 | Clove garlic; cut | |
| 1 | c | Imported Swiss; freshly grated or combination of Jack and Parmesan or your choice |
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