Name: Double Cheese French Onion Soup
Ingredients: 4 lg Onions, thinly sliced and; 1 Separated into rings; 1/2 c Butter or margarine, melted; 1 tb All-purpose flour; 10 3/4 oz Can chicken b; 1 Undiluted; 10 1/2 oz Can beef broth; undiluted; 2 c Water; 1 c Dry white wine; 1/8 To; 1/4 ts Pepper; 8 (3/4-inch-thickslices french; 1 Bread, toasted; 8 sl Mozzarella cheese; 1/2 c Grated parmesan cheese

Resolved, to endeavor, to my utmost, to deny whatever is not most agreeable to a good, and universally sweet and benevolent, quiet, peaceable, contented and easy, compassionate and generous, humble and meek, submissive and obliging, diligent and industrious, charitable and even, patient, moderate, forgiving and sincere temper; and to do at all times, what such a temper would lead me to; and to examine strictly, at the end of every week, whether I have done so. Sabbath morning. May 5, 1723.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats	French	Cheese/eggs	1	Servings

INGREDIENTS

4	lg	Onions, thinly sliced and
1		Separated into rings
1/2	c	Butter or margarine, melted
1	tb	All-purpose flour
10 3/4	oz	Can chicken b
1		Undiluted
10 1/2	oz	Can beef broth; undiluted
2	c	Water
1	c	Dry white wine
1/8		To
1/4	ts	Pepper
8		(3/4-inch-thickslices french
1		Bread, toasted
8	sl	Mozzarella cheese
1/2	c	Grated parmesan cheese

INSTRUCTIONS

party. Saute onion in butter in a Dutch oven until tender. Blend in flour,
stirring until smooth. Gradually add chicken broth, beef broth, water, and
wine.  Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.Place
8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each
bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with
Parmesan cheese.  Broil 6 inches from heat until cheese melts. Yield: 8
cups.
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998

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