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French onion soup

Blogmistress note: Tonight’s post is by my sister Heather.  She is one of the best cooks I know, so you should definitely make this.  She doesn’t have a blog — yet.  Thanks for filling in, Heather!

I love soup.  I love vehicles for melted cheese.  I love wine.  I love Amber.  Not in that order of course.  So when she asked that I make french onion soup as an accompaniment to Thanksgiving dinner, I was psyched.  Now normally I make this for two, so when I adjusted the ingredient list to serve all of us and Amber and Mark left the grocery store with 23 pounds of ingredients, they questioned me.  Oops.  Here is what I made/watched Mark make while I directed from the  couch while drinking wine.

Mark and I checking out our handiwork

Heat 1/2 cup olive oil and 1/2 stick butter over medium low heat.  Once the butter melt, add 8 cloves minced garlic, 4 large sliced onions, 6 sprigs of thyme and 2 bay leaves.  Cover and sweat about 30 minutes.  Turn the heat up and carmelize for 15-20 minutes until colored.  Briskly stir in 1/2 cup of flour and deglaze with  1/2 cup sherry, 1/2 cup red and 1/2 cup white wines.  Add 32 ounces of chicken broth and 48 ounces of beef froth.  Heat to boiling and simmer for 30-45 minutes until reduced by about 25%, season to taste with salt and pepper.  Pour soup into 4-6 bowls, top with cubed baguettes and shredded swiss cheese.  Broil 1-2 minutes until the cheese is melty and browned.

Melty, cheesey goodness. Who doesn’t love a good vehicle for cheese?

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