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      RECIPE TITLE "French Onion Soup" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields 4 servings time-- difficultyeasy

      RECIPE INGREDIENTS

    3 tablespoons vegetable oil
    6 medium white onions, sliced
    8 cups good quality beef broth
    1 cup water
    2 1/2 teaspoons salt
    1/2 teaspoon garlic powder
    1/4 teaspoon ground black pepper
    5 hamburger buns
    10 slices provolone cheese
    10 teaspoons shredded parmesan cheese

    50 Chowders
    50 Chowders Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder.

      RECIPE METHOD

    Heat vegetable oil in a large soup pot or saucepan over medium high heat.
    Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil.
    When soup begins to boil, reduce heat and simmer for 45 minutes. To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F.
    Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside. When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
    Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.


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