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Vegetarian French Onion Soup

2 pounds of onions, sliced
3 tablespoons of butter
2 tablespoons of corn oil
1 1/2 teaspoon of sugar
1/2 teaspoon of dry mustard
3 tablespoons of flour
2 quarts of vegetable bouillon broth (no salt)
1 1/2 cup of white cooking wine
French bread slices, toasted
Gruyere cheese slices
Pepper for seasoning
 

In a large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard; cook 30 minutes longer. Blend in flour, stir in broth and wine and cook 30 minutes more. Season with pepper. To serve, ladle into crocks; top with bread and Gruyere slices. Bake in 450ºF. oven until cheese is bubbly. Sprinkle with Parmesan cheese, if desired.

 

 

 

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