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from Danielle's cookbook

Easy French Onion Soup




  • 6 vidalia onions, thinly sliced
  • 6 cups beef broth
  • 2 tablespoons dried thyme
  • 2 bay leaves
  • 1 tablespoon sherry or dry white wine
  • 4 slices Swiss/Emmental cheese
  • 4 slices French or Italian bread, toasted
  • 1/2 stick unsalted butter
  • 2 tablespoons flour
  • salt and black pepper to taste
  • Preparation:
    1. Put the sliced onions on a large baking sheet. Sprinkle with the dried thyme, a small amount of salt and 1/2 of the butter (break off small pieces and scatter over the onions.) Place the baking sheet in the oven on the center rack at 325 degrees F for 2 1/2 hours. Be sure to stir the onions every 20 minutes, coating them with the melted butter.
    2. When the onions have finished, take them out of the oven and set them aside. In a pan large enough to hold the soup, melt the remaining butter over medium high heat. When the butter is melted, add the caramelized onions to the pan and stir in the flour until it has soaked up the butter and the onions are coated (this will help thicken the soup slightly. Pour the beef broth over the onions and add the bay leaves. Cover and simmer for half an hour.
    3. After the soup has simmered for half an hour, remove the bay leaves and add the sherry/white wine and salt and pepper to taste. Spoon the soup into 4 oven safe soup bowls. Place one piece of toasted bread on the top of each bowl and cover with a cheese slice. Set the bowls in the oven and heat under the broiler until the cheese is melted and begins to bubble and brown.

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    modified: 2011.04.03 | created: 2011.04.03

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