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Saute sliced onions in butter with bay leaf and thyme sprigs.
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I like to start the onions out on high heat to get some color, and them turn them down on low to cook slowly. At this point I added a tablespoon of chopped garlic.
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The onions are getting nice and caramelizeyyy.
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This is after approx. 2o minutes of cooking.
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The onions have been cooking for 45 minutes at this point.
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The onions are ready!
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Time to deglaze with some brandy and wine. Reduce liquid.
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Add stock, I used beef and veal.
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Let soup simmer for 30 minutes.
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Season with salt & pepper and top with cheesy bread.
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Gooey and satisfying! Enjoy
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French Onion Soup
6 sweet onions, such as Vidalia
2 bay leaves, fresh thyme sprigs
3 garlic cloves
3 TBSP butter
1 cup brandy/cognac/sherry
1 cup white wine (you can also use red)
4-6 cups beef stock
salt & pepper
French bread
Swiss/provolone/gruyere cheese
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