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French Onion Soup Gratineed

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(Recipe ID: 218)

Serves 8

Preparation time: 30 minutes; Cook time: 1.5-2 hours

Source: Chef Joseph Lowery

A classic.  Deep, sweet and rich.  Slow, even cooking is the key.


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  • 5 Heaping cups thinly sliced yellow onions
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Olive oil *
  • 1 tablespoon Brown sugar
  • 10 cups Meat stock
  • 2 tablespoons White flour
  • 1 cup Dry white wine
  • 2 tablespoons Sherry
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste *
  • 1 teaspoon Thyme *
  • Dash of nutmeg *
  • 2 tablespoons Brandy
  • 1 1/2 cups Grated Swiss cheese
  • French bread, cut into rounds and toasted


  1. Peel onions and cut in half lengthwise, then slice into thin julienne pieces.
  2. Melt butter with the olive oil in a large soup pan.
  3. Add onions and simmer over low heat about 10 minutes.
  4. Add brown sugar, slightly increase heat and cook another 20 minutes, stirring often.
  5. Add flour and cook another 10 minutes, stirring constantly.
  6. While onions are simmering, bring stock to boil and stir into onion mixture until smooth.
  7. Blend in wines, and seasonings.
  8. Simmer the soup covered, for at least 1 hour.
  9. Slow, even cooking is the key.
  10. Place in oven proof bowls topped with a couple rounds of toasted French bread topped with a bit of the grated cheese.
  11. Bake for a few minutes in a hot oven, then broil the bowls of soup unitl the top is slightly browned.
  12. Serve immediately.

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