"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for FRENCH ONION SOUP, by , is from HOPP FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kat Nakaji


2 large yellow onions, sliced
2 large white onions, sliced
2 sweet onions, sliced
1 t salt
4 T butter
3 cloves garlic
1½ T flour
½ c white wine or Marsala wine
6 c veggie broth
2 bay leaves
3 springs fresh thyme or 1½ t dried
½ - 1 t Worcestershire sauce
¼ - ½ t pepper 
1 - 2 c Gruyere or Swiss cheese

In a large pan or Dutch oven melt butter over medium/high heat then add onions and salt. Then brown onions for 10 min, stirring often. Reduce heat to medium, stirring every 5 minutes or so. Cook 1 to 4 hours; the longer you cook, the deeper the color and richer the flavor. Adjust heat as needed to prevent burning. When caramelized to preference, add garlic and cook for 1 min. (I aim for a medium brown color.) Then add flour and cook for 1 to 2 minutes. Deglaze pan with ½ c white wine or cooking Marsala.

Add 6 c veggie broth, 3 sprigs of fresh thyme (or 1½ t dried), 2 bay leaves, ¼ - ½ t pepper (depending on how peppery you like it), and Worcestershire sauce. 

Bring to a boil, then reduce to simmer and cook for 30 minutes covered. When finished, remove bay leaves and thyme stems. Finish in bowls with a large pinch of Gruyere or Swiss cheese and a piece of toasted bread.




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