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“This recipe was in the R.S.V.P. section of an October 1988 issue of Bon Appetit. It was requested from Bistro 110 in Chicago,Illinois. It doubles easily.”
1hr 57mins

Ingredients Nutrition


  1. Melt butter with oil in large pot over low heat.
  2. Add onions,leeks and garlic and cook until onions soften, stirring occasionally, about 15 minutes.
  3. Increase heat to medium-low; add sugar and cook until onions are deep golden brown, stirring frequently, about 30 minutes.
  4. Add flour and stir 3 minutes.
  5. Add stock, vermouth, hot pepper sauce and pepper;simmer 40 minutes and season to taste with salt.
  6. (Can be prepared 1 day ahead. Cool and refrigerate. Rewarm before continuing.).
  7. Preheat broiler.
  8. Divide soup between two 8 ounce soup crocks or oven-proof bowls.
  9. Top each with toasted bread and 2 slices cheese.
  10. Broil until cheese melts and top is deep golden brown; serve immediately.

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