French Onion and Herb Soup


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 tablespoons of butter
1 tablespoons of olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
3 cloves of garlic minced
4 tablespoons of green onion- chopped
salt and pepper to taste
1 tablespoon of flour
8 cup beef stock
1 cup dry white wine
1/2 cup dry sherry
3 tablespoons soy sauce
1 tablespoon of Thyme
1 teaspoon pf celery salt
1 teaspoon of Paprika
8 slices of stale French bread
8 slices of provolone cheese (swiss or muenster would also work)


Directions

Over medium heat melt 3 tablespoons of the butter and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, and add salt. Add garlic Saute and stir onions until they are very soft and a deep golden brown.


Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Let a few of the onions crisp. Add beef stock, green onion, sherry, soy sauce, thyme, celery salt, and wine. Season to taste with salt and pepper, and simmer for 30 minutes.


Preheat oven to 425 degrees. Brush bread with remaining butter and Paprika. Toast it in the oven. Fill 8 oven proof bowls with soup. Add slice of bread and provolone on top of each bowl. Set the oven to broil and broil until cheese has toasted and is bubbling.



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