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Appetizer
Soup
Winter
French Onion Soup
by:
St-Amand Cassidy
December 19, 2015
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Serves
4-6
Ingredients
0.25
cups
butter
6
onions, thinly sliced
4
sprigs
thyme
2
teaspoons
salt
1
bay leaf
0.5
cups
white wine
1
liter
homemade or good quality store-bought beef stock
1
liter
homemade or good quality store-bought
0.5
cups
port wine
1
tablespoon
white wine vinegar
3
cups
grated gruyere or swiss cheese
1
loaf of country bread, sliced
Directions
Melt butter in large pan.
Add onions, thyme and bay leaf and cook on low heat until the onions are a deep caramel colour, approximately 40 minutes.
Add wine and continue cooking for 5 minutes.
Add stock and simmer, uncovered for 30 minutes.
Pour in vinegar and season to taste.
When ready to serve, turn oven on to broil and divide the soup into individual oven proof bowls.
Garnish each bowl with a slice of bread and half a cup of grated cheese.
Sprinkle with black pepper and broil until the cheese is golden and crispy.
Serve as an appetizer or as a meal, accompanied with a bitter green salad.
Tags:
Soup
French
Onion
Thyme
Vegetable
Vinegar
Winter
Appetizer
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