French Onion Soup

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Andrea's Recipes


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2-1/2 pounds onions, thinly sliced (We like red onions.)

3 tablespoons unsalted butter

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar

2 tablespoons flour (I use Wondra® or Pillsbury Shake and Blend.)

2-1/2 quarts beef or rich vegetable stock, 2 cups should be heated

4 to 5 tablespoons Cognac, Armagnac, or other good brandy

1 cup dry white vermouth

sliced baguette

sliced Swiss cheese

grated Parmesan cheese

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