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Soup man Wirth.

That's Don Wirth, In-Fisherman contributor, who is among the biggest soup fan's in the world and always sends his latest discovery. It makes a fitting first course to any fish dinner.

French Onion Soup

Serves 4 ...
1/2 stick butter
6 onions (about 3 lbs.), sliced
6 garlic cloves, sliced or minced
1/2 c. dry red wine
6 c. beef broth
3 tsp. Dijon mustard
1 tbsp. balsamic vinegar
4 sourdough bread slices, toasted
1 c. grated Swiss cheese
1/2 c. greated Parmesan

* Melt the butter in large saucepan over medium heat. Add the onions
and garlic and saute until tender & brown--about 30 minutes.
* Add the wine and simmer until reduced to glaze--about 3 minutes.
* Stir in the broth, mustard, and vinegar. Simmer 20 minutes, then
season to taste with salt & pepper.
* Preheat the broiler to 525[degree]F. Ladle the soup into
broiler-proof bowls. Meanwhile, toast the bread slices lightly in
a toaster.
* Top each bowl with a slice of toast and grated cheeses. Broil
until the cheese is melted & bubbly.
This soup stores well for several days before serving.
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Title Annotation:Gastronomy
Publication:In-Fisherman
Article Type:Recipe
Geographic Code:1USA
Date:Mar 1, 2010
Words:183
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