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French Onion Soup https://www.metro.ca/userfiles/image/recipes/soupe-oignon-10383.jpg PT20M PT25M PT45M
In a large stock pot, melt the butter on medium heat.Add the sliced onions and bay leaves and sauté until the onions are golden brown.Add the thyme and flour and continue to sauté for 3 minutes.Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.Add the broth and black pepper and continue to cook for 15 minutes.Portion the soup into 6 oven proof bowl.Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese.Broil in the oven until the cheese bubbles and turns golden brown.
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1/4 cup (60 mL) unsalted buter 3 large onion, thinly sliced 2 dried bay leaves 1/2 tsp. (2 1/2 mL) fresh thyme, chopped 2 Tbsp. (30 mL) all purpose flour 1/2 cup (125 mL) red wine 1 Tbsp. (15 ml) balsamic vinegar 900 mL Campbell's ready to use beef broth 1/2 tsp. (2 1/2 mL) black pepper 12 slices baguette, 1/2" slices, toasted 1 cup (250 mL) gruyère cheese, shredded 3 Tbsp. (45 mL) Parmesan cheese, grated
French Onion Soup

French Onion Soup

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6
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    unsalted buter
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    454 g SALTED OR UNSALTED


  • 3
    large onion, thinly sliced
  • 2
    dried bay leaves
  • 1/2 tsp.
    (2 1/2 mL)
    fresh thyme, chopped
  • 2 Tbsp.
    (30 mL)
    all purpose flour
  • 1/2 cup
    (125 mL)
    red wine
  • 1 Tbsp.
    (15 ml)
    balsamic vinegar
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    UNICO BALSAMIC VINEGAR

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    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 900 mL
    Campbell's ready to use beef broth
  • 1/2 tsp.
    (2 1/2 mL)
    black pepper
  • 12
    slices baguette, 1/2" slices, toasted
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    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 1 cup
    (250 mL)
    gruyère cheese, shredded
  • 3 Tbsp.
    (45 mL)
    Parmesan cheese, grated
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    PARMIGIANO REGGIANO CHEESE

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Preparation

In a large stock pot, melt the butter on medium heat.

Add the sliced onions and bay leaves and sauté until the onions are golden brown.

Add the thyme and flour and continue to sauté for 3 minutes.

Add the balsamic vinegar and wine and cook for 2 more minutes or until the wine evaporates.

Add the broth and black pepper and continue to cook for 15 minutes.

Portion the soup into 6 oven proof bowl.

Place two slices of the toasted baguette on top, cover with gruyere and parmesan cheese.

Broil in the oven until the cheese bubbles and turns golden brown.

Source : Campbell

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