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“Bistro Onion Soup”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. in dutch oven over med. heat saute onion in butter until golden, stirring often. Stir in flour;cook one minute. add water and next 8 ingredients. bring to a boil; reduce heat and simmer, partially covered, 30 minute Discard bay leaves.
  2. Ladle soup into 4 individual oven proof soup bowls. place on a baking sheet. Add 2 slices of bread to each bowl and cover with 2 slices of cheese. Broil 5 1/2 inches from heat for 2 minute or until cheese is bubbly. Serve immediately.
  3. Equal amounts of chicken broth and beef broth can be substitued for the red and white wine but omit the 1/2 t salt.

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