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French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Wisniewski


cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
1/3 cup sugar - you can add this or omit it. The onions are usually nice and sweet when they caramelize

4 (10.5 ounce) containers of beef broth or use a soup base and about 8 cups of water
2 tablespoons dry sherry (Harveys Bristol Cream )
1 teaspoon dried thyme
salt and pepper to taste

Peel the onions cut in half then slice
It takes awhile, so if you have a food processor with a blade that slices, that will save you a ton of time

Crying ? try opening the freezer door and leaning your head inside a bit
This helps the allisin enzyme dissipate faster so your eyes stop tearing

Saute over low low heat the onions with the olive oil and butter
Cook until you have just a small layer of golden brown onions The natural sugars will caramelize. You can add some sugar too, after the onions start to cook down

Add the broth and the thyme
Cook for another 30 minutes. Adjust the flavors with salt and pepper




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