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Onion Soup

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Why I Love This Recipe

This was out of a local magazine . It was a more popular dish at a local cafe.

Ingredients You'll Need

4 medium Vidalia onions
1 tsp. paprika
2 whole bay leaves
1 cup dry sherry
5 cups water
1/3 cup beef base
1 tsp. freshly ground pepper
1/3 cup cornstarch
1/3 cup additional water
12 slices of Swiss cheese
12 slices of tasted baguette
1 tsp. of ground garlic
4 tbsp. of olive oil



Peel onions and cut into halves from top to bottom, then slice each half making 1/4 inch slices. Place a medium to large soup pot over high heat and add two tablespooons of olive oil. When the oil is smoking hot add the onions and saute until they are limp and translucent. Add the paprika and bay leaves and saute for 1 minute, stirring to mix completely. Then ad the sherry wine and cook for 2 minutes, stirring occasionally. Pour in the 5 cups of water and bring to a boil. When boiling, add the beef base and stir until it completely dissolves. Grind in the black pepper and reduce the heat to medium low and simmer for about 10 minutes. Meanwhile, mix together the cornstarch and additional water in a small bowl to make a milky consistency. Slowly stir the cornstarch mixture into the soup and cook for an additional 3 minutes. If soup becomes too thick for your taste, add some water. Turn off heat and let stand. Pre-heat the broiler on your oven to high. Brush each of the twelve bread slices when done. Pick the bay leaf out of the soup and discard. In 6 soup bowls ladle equal amounts of soup at least 1 inch from the top of each bowl. Place 2 croutons in each bowl of soup then top with two slices of cheese. I like to place 1 whole slice then tear the second in half to cover the entire top of the bowl. Place the bowls of soup onto a baking sheet and place under the broiler to melt the cheese. Do not burn the cheese, because it will become hard. Serve immediately. Serve with additional slices of bread for dunking.

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