MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked French Onion Soup
 Categories: Soups, Beef, Wine, Bread, Cheese
      Yield: 6 Servings
 
      3 tb Butter
      1 tb Oil
      3 lb Onion; sliced very thinly
      1 ts Salt
      1 ts White sugar
      3 tb Flour
      4 cn Beef consomme
      4 cn Water
      2 c  Dry red wine
      1    Bay leaf
      1 ts Sage
           Sliced toasted French bread
           Mozzarella cheese; shredded
           Parmesan cheese; shredded
 
  Melt butter with oil in large soup pot - add sliced onions and
  stir to coat - cover pot and cook over moderately low heat for 15
  - 20 minutes - stirring
  
  occasionally until onions are tender and translucent.  Uncover pot
  and raise heat to moderately high - stir in salt and sugar (sugar
  caramelizes and helps onions to brown) - cook about 30 minutes -
  stirring frequently until onions have turned an even deep golden
  brown. Lower heat to moderate - stir in flour and add a bit more
  butter if flour does not absorb into a paste with the onions. Cook
  slowly, stirring constantly for 12 minutes to brown flour lightly.
  
  Remove from heat - pour about 1 cup of warmed consomme into
  onion/flour mixture to blend flour and consomme - add rest of
  consomme, water, wine, bay leaf and sage - bring to a simmer.
  Simmer slowly for 30 - 40 minutes.
  
  If you are not serving right away, let cool, uncovered, then cover
  and refrigerate.  Reheat when ready to serve - place in ovenproof
  soup bowls - top with a slice of toasted french bread, shredded
  mozzarella cheese and parmesan cheese. Place under broiler to melt
  cheeses until bubbly.
  
  Recipe By: Barb Bain in Alberta
 
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