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French Onion Soup

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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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My name is Carrie and I am consumed by all things food and cooking. More about me >

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