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Lisa’s French Onion Soup with Cheesy Croutons

February 6, 2015

This was a great dish by Lisa, that I would have never thought to make.  I’m a big fan of soups especially during our cold wet winters.  It’s nice to add a new soup to my list.

Difficulty: Medium
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Yield: 6 to 8 servings
Taste: Great

photo 1 (1)


6 sweet onions sliced
1/2 cup of butter
4 cloves garlic
3 bay leaves
3 sprigs of thyme
1 tbs sugar
1 cup red wine
1/2 cup sherry
3 tbs flour
64 oz. beef stock
French baguette or crusty bread
Gruyere or Emmental cheese


1) Add onions, butter, bay leaves, thyme, garlic, sugar, and salt to sauté pan and caramelize over low/medium heat. Don’t rush this. It should take 25-30 minutes. Also, don’t crowd the pan too much. You may need to split the onions into two pans.

2) After onions are caramelized, add the wine and sherry to deglaze the pan. Scrape up all the brown bits.

3) Sprinkle flour and cook for 1-2 minutes to get rid of the flour taste. Transfer the mixture to a sauce pan and add the beef broth. Bring to a boil, salt to taste.

4) Slice baguette and melt cheese under broiler until bubbly. Float the cheesy crouton on the soup.

Source: Lisa’s Kitchen

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  1. Lisa’s Super Soup and Salad WDC | Elements of Wood

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