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|Onion Soup Gratinee|
"This is genuine Bistro style Potage D'Oignon. Enjoy! It takes a while to make, but is straightforward enough for anyone to make."
- 6 tablespoons olive oil
- 4 medium yellow onions, sliced 1/four inch thick
- 1 tablespoon unsalted butter
- 1 clove garlic, thinly sliced
- four sprigs fresh thyme
- 1 bay leaf
- salt to flavor
- 1/four teaspoon ground white pepper
- 3/four cup dry white wine
- 2 quarts chicken inventory
- half cup port wine
- 6 slices French bread
- 2 cups shredded Gruyere cheese
|Prep : 15M||Cook : 6M||Ready in : 2H15M|
- Heat the olive oil in a heavy pot over medium warmth. Add the onions; cook dinner and stir until golden brown, about half-hour.
- Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for approximately 10 minutes. Increase the heat to high, and stir inside the white wine. Bring to a boil, and cook till wine has reduced through 1/2, three to 5 mins. Pour in the chook stock, and simmer over medium warmness for 45 minutes.
- Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir inside the port wine. Ladle soup into 6 crocks or warmth proof bowls, top every with a slice of bread, and a beneficiant supporting of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.
- Place beneath the broiler for 2 to a few mins, till the bread and cheese are toasted and bubbly. Serve straight away.
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