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SOUPE A L'ONION (Onion Soup), French
Melt butter in a large skillet, add chopped onion and cook slowly without browning. When tender, combine with the consommé and season to taste with salt and pepper. Let simmer 30 minutes. Add port wine mixed with egg yolk. Remove from skillet pouring contents into a large earthenware casserole, stir well, add the slices of toast, well sprinkled with cheese, and dot with butter. Place in oven at 375° until cheese melts and crusts on top. Serves 6.
Serve dry and light red wine.
Contributed by Mrs. Suzanne Marcellin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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