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French Onion Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy French Soups 2 Servings

INGREDIENTS

2 lg Onions, peeled
1 Garlic clove, peeled
1 oz Margarine
2 ts Tlour
15 fl Beef stock or water with
3/4 Beef stock cube
Salt and black pepper
pn Caster sugar, optional
2 Slices of bread or toast
2 tb Grated Gruyere, or other cooking cheese

INSTRUCTIONS

TOPPING
Cut the onions into thin rings, then halve these so they are easier to eat.
Crush the garlic clove. Heat the margarine in a saucepan, then add the
onions and garlic and cook steadily for about 10 minutes, or until the
onions are
golden in colour. Stir well so these do not burn. Add the flour, blend with
the onions then pour in the stock or water. Bring the liquid to the boil
add the stock cube, if using this a little seasoning and the sugar. Cover
the pan and simmer gently for 20 to 25 minutes, or until the onions are
tender. Spoon into individual soup bowls, top with the bread or toast and
cheese. Serve at once or place under the grill for 1 to 2 minutes only to
melt the cheese. Do not leave for too long a period, otherwise the cheese
becomes ` stringy'.
Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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