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      RECIPE TITLE "French Onion Soup"
    excerpted from International Soup Book

    yields Serves 4 time-- difficultyeasy

    This thick, fragrant soup, invigorating and robust, is thought to have originated in Lyon.


    6 tablespoons unsalted butter
    1pound large onions, thinly sliced
    1 tablespoon all-purpose flour
    1 1/2 quarts Beef Stock or Chicken Stock
    Freshly ground black pepper
    12 slices French bread
    1/4 cup grated Swiss cheese
    Parsley sprigs (optional)

    International Soup Book
    International Soup Book Amazing variety of ingredients & flavors in delectable tour of world soup, from those you sip to those you eat with knife and fork.


    Melt the butter in a heavy 4-quart saucepan. Add the onions and cook over low heat, stirring constantly, for 20 minutes, or until they become soft and golden. Sprinkle in flour and stir for 2 minutes. Pour in the stock, season with salt and pepper, and bring to a boil. Cover and cook over very low heat for 45 minutes, stirring from time to time.

    Preheat the broiler.

    Toast the slices of bread on both sides under the broiler. Divide them among four flameproof soup bowls and sprinkle with the cheese. Pour the soup into the bowls and slide the bowls under the broiler, close to the heat source; broil just long enough to melt and lightly brown the cheese. Serve immediately, garnished with parsley sprigs, if desired.

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