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    Onion: Beefy Vidalia Onion Soup


    Source of Recipe


    justmecookin

    List of Ingredients




    1 pound top sirloin cut into 3/4-inch cubes
    3 tablespoons all-purpose flour divided
    2 tablespoons vegetable oil
    1/2 cup butter
    6 large Vidalia or sweet onions thinly sliced and separated into rings
    6 cans condensed beef broth (10 3/4-ounce) undiluted
    1/2 cup dry red wine
    Baguette slices
    1 cup shredded mild Swiss cheese (4 ounces)

    Recipe



    Dredge beef in 2 tablespoons all-purpose flour. Brown beef in hot oil in a large Dutch oven, and remove from pan. Wipe pan clean.

    Melt butter in Dutch oven; add onion, and saute until tender. Sprinkle with remaining 1 tablespoon flour, and stir gently. Add beef, broth, and red wine; bring to a boil. Reduce heat, and simmer 35 to 40 minutes.

    Ladle into ovenproof soup bowls; top each with a baguette slice, and sprinkle evenly with cheese. Place bowls on baking sheets.

    Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Serve immediately. Makes 12 cups

 

 

 

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