s FRENCH ONION SOUP ****
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s FRENCH ONION SOUP ****
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Ingredients
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Instructions Instructions: *** 4-23-09 very good *** Recipe courtesy Paula Deen Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 45 min Level: Easy Serves: 4 to 6 bowls of soup Ingredients * 8 onions, sliced * 2 cloves garlic, minced * 1/3 cup olive oil * 2 tablespoons all-purpose flour * 8 cups beef stock * 1/4 cup dry white wine * 1/2 teaspoon dried thyme * 1 bay leaf * Salt and pepper * 1 loaf French bread * 2 cups grated Gruyere Directions Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste. Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler. Printed from FoodNetwork.com on Fri Apr 24 2009 ¬ 2009 Scripps Networks, LLC. All Rights Reserved Advertisement will not be printed Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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