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French Onion Soup


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Member since 2008

Serves 8 | Prep Time 15 minutes | Cook Time 60 minutes

Ingredients

2 large yellow onions sliced thin
butter for sauteing
1 cup Burgundy wine
1/2 cup Sherry or white wine
3 cans of beef stock
pepper
Provolone cheese
White bread toasted, cut off crust


In a Dutch oven saute' the sliced onions in butter till translucent.


Add Burgundy wine and Sherry.


Reduce to half.


Add beef stock and pepper.


Let simmer, adjust seasoning to taste.


Ladle onion soup into oven proof bowls.


Lay a piece of toast over soup and cover with a piece of Provolone.


Set under broiler till cheese melts and bubbles.


Pairs Well With


Notes

A high school friend taught me how to make this, she was cooking in a local restaurant at the time.

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