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RED ONION SOUP

RED ONION SOUP


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1

FAN

Reference:

Bon Appétit, May 2000 Peggy Markel

Prep:

Prep: 25 minutes; Total: 2 hours 50 minutes (includes cooling time)

Servings:

Makes 4 to 6 servings.

Submitted by:

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Ingredients

3
tbsp extra-virgin olive oil
1
1/2 pounds red onions, sliced
2
tbsp all purpose flour
3
14 1/2-ounce cans beef broth

Directions

1.
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until brown, about 25 minutes. Sprinkle flour over onions; stir 2 minutes. Gradually mix in broth, scraping up browned bits from pan bottom. Simmer 15 minutes. Working in batches and using on/off turns, blend soup in processor to coarse puree. Return soup to pot and bring just to simmer. Season with salt and pepper. Ladle soup into bowls.
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