---------- Exported from CookWorks for Meal-Master, v7.0
 
      Title: French Onion Soup
 Categories: soup, French
   Servings: 6
 
 
       1 c  Gruyere cheese
     1/4 c  parmesan cheese
       6 sl French bread
       2 t  unsalted butter
       1 T  olive oil
       6    large onion
       1 T  flour
      42 oz beef broth
       1 c  water
     1/3 c  dry red wine
     1/4 t  salt
     1/2 t  freshly ground black pepper
 
 SPRINKLE GRATED GRUYERE AND PARMASAN CHEESES ONTO BREAD SLICES 
 PASS UNDER BOILER, UNTIL BREAD IS TOASTED AND CHEESE MELTS REMOVE FROM OVEN
 AND SET ASIDE 
 HEAT BUTTER AND OIL IN A STOCKPOT, OVER A MEDIUM-LOW FLAME ADD ONIONS, HEAT
 AND STIR FOR 30-40 MINUTES, UNTIL A DARK GOLD-NOT BROWN 
 STIR IN FLOUR, HEAT AND STIR FOR 2 MINUTES TO COLOR FURTHER SLOWLY STIR IN
 1 CUP OF BROTH TO BLEND WITH FLOUR 
 ADD REMAINING BROTH, WATER, AND WINE-MIX WELL 
 BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES 
 SEASON TO TASTE WITH SALT AND PEPPER 
 PLACE TOASTED BREAD INTO INDIVIDUAL BOWLS 
 LADLE SOUP OVER BREAD 
 SERVE IMMEDIATELY
 
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