french onion soup recipes

- 2 cups swiss cheese
- 4 cups beef broth
- 6 medium cooking onion
- 1 cup dry white wine
- 6 slices day-old French bread
- paprika
- 1/2 cup parmesan cheese
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1/4 cup butter
- 1 tablespoon all-purpose flour

- 2 tablespoons olive oil
- 1/2 cup unsalted butter
- 4 slices provolone cheese
- 1 teaspoon dried thyme
- 2 tablespoons dry sherry (optional)
- 1/4 cup grated Parmesan cheese
- 2 slices Swiss cheese, diced
- salt and pepper to taste
- 4 slices French bread
- 4 cups sliced onions
- 4 (10.5 ounce) cans beef broth

- 1 French baguette
- 1 tablespoon all-purpose flour
- 1/4 cup butter
- 1 teaspoon white sugar
- 2 1/2 cups water
- 8 ounces sliced Swiss cheese
- 2 (10.5 ounce) cans condensed beef broth
- 1/2 cup red wine
- 3 onions, thinly sliced

- 2 tablespoons/30 ml olive oil
- 6 onions (about 3 pounds/1.4 g total), thinly sliced
- 4 garlic cloves, finely chopped
- 2 large sprigs fresh thyme
- 1 bay leaf
- 1/2 cup/110 ml dry red wine
- 1/2 cup/110 ml sherry
- 8 cups/2 liters good quality beef stock
- Salt and freshly ground black pepper
- 6 3/4-inch-/2-cm-thick slices sourdough bread
- 6 ounces/175 g Gruy?re cheese, shredded
- 2 tablespoons/about 5 g thinly sliced fresh flat leaf parsley

- 4 cups thinly sliced onions
- 1/2 tablespoon sugar
- 1/2 cup shredded swiss cheese
- 4 slices French bread
- 4 cups beef broth
- 1/4 cup vegetable oil
- 1/4 teaspoon pepper

- 1/4 cup apple juice (optional)
- grated parmesan cheese
- 1 teaspoon sugar
- 7 cups beef broth
- 6 medium onions
- 6 tablespoons butter
- 6 slices French bread (dried in oven)
- 1 dash nutmeg
- grated swiss cheese
- 1 teaspoon salt

- 2 fresh garlic cloves
- 1 dash salt
- 2 cups beef stock
- 1 tablespoon cognac (optional)
- 1 cup dry white wine
- 2 tablespoons parsley flakes
- 2-3 large onions
- French bread
- 1 cup chicken stock
- 1 teaspoon sugar
- mozzarella cheese
- 1 teaspoon thyme
- 2 tablespoons flour
- 3 tablespoons margarine or butter
- parmesan cheese
- fresh ground pepper

- Worcestershire sauce
- 5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD ONIONS.)
- 7 teaspoons better than bouillon beef base or 7 cans beef broth
- parmesan cheese
- French bread, slices toasted (see below)
- 1/2 cup unsalted butter
- olive oil
- 2 cups dry white wine
- 3 teaspoons better than bouillon chicken bouillon granules or 3 cans chicken broth
- cheese slices (mozzarella, swiss, or gruyere)