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“Most of the time french onion soup is topped with toasted french bread, shredded Gruyere cheese and put under a broiler to melt the cheese. This can be messy and time consuming when all you want to do is eat your soup. I prefer to make cheese toast separately and put those on the soup right before serving.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic.
  2. Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown.
  3. Deglaze the pot by adding the sherry first and then the stock.
  4. Cook for an additional 15-20 minutes.
  5. For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly.
  6. To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top.

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