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    Caramelized French Onion Soup
SUBMITTED BY:  susan PHOTO BY: susan
Category: Soups

   RECIPE RATING:

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INGREDIENTS
1 (10.5 oz) can beef consomme, undiluted
1 (10.5 oz) can beef broth, undiluted
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese

2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine

DIRECTIONS
Combine first 5 ingredients in a 3 1/2-quart crock pot. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3' from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. Makes 12 cups.


Cut onions in half. Cut halves into 1/2' thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired. Makes 2 cups.
REVIEWS
  Reviewed on Jan. 24, 2010 by EL
poor recipe write-up. I believe the ingredients are out of order, thus making it a challenge to understand -- assuming onions are cooked first and added. First 5 ingredients includes the wine which you are to add after 2 hours of cooking. clarifications on other -- jelly roll pan is just a low, shallow pan to place the individual soup bowls in the oven while you melt the cheese -- leave the door open so you don't burn it.
  Reviewed on Jan. 21, 2010 by ward
most confusing what in heavens is a jellyroll,broil 3" door partially open,never heard of sweet onions.

 
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