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Onion Soup
Posted by Lori Ross - Viewed 1709 times

recipe by Lori Ross



2 1/2 pounds onions, halved, and sliced 1/4-inch thick (8 cups)

1/4 pound butter

1 bay leaf

1/2 cup each sherry and brandy

1 1/2 cups white wine

8 cups beef stock

1 Tbsp kosher salt

1/2 tsp pepper

8 slices of swiss cheese

8 croutons, toasted

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Pour sherry and brandy into the pan and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.  Add the beef broth plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot topped with crouton (small slice of bread toasted) and thin slice of swiss cheese and broil or microwave until cheese is melted.

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