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French Onion Soup for Marlene


Marlene wanted a French Onion Soup to make for Christmas. I hope I’m not too late!

You can use any onions you like except for red. I usually use large yellow onions.


3 tablespoons butter
4 large onions, thinly sliced

1/4 cup water
1 large clove garlic, minced
Splash sherry or white wine (opt)
1 teaspoon dried thyme or bit less (or more)
Salt and pepper to taste
8 cups low sodium beef broth
4 slices French baguette bread, toasted
4 slices Swiss cheese


Cook onions in butter over medium heat until light brown. Deglaze with water and scrape up brown bits. Continue to cook onions until the bottom o the pan starts to turn brown again – a few minutes, then deglaze with wine or a little broth. Cook again until onion turns a dark golden brown, about 20 minutes.
Add thyme, salt and pepper and then pour broth in and simmer 15 minutes or so.
Preheat broiler. Ladle soup into ovenproof bowl and top with bread and cheese. Put bowls on baking sheet and place under broiler until cheese is bubbly.


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