French Onion Soup
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
1. Melt butter in a large soup pot
over medium heat. Cook and stir
onions, garlic, salt, black pepper, and
thyme until onions are soft and brown, about
30 minutes. Pour in red wine and
sherry, bring to a boil. Reduce heat
to low and simmer until you can no longer
smell alcohol cooking off, about 15 more
2. Sprinkle onion mixture with flour
and stir until coated; cook for 10 minutes.
Pour in broth, stir to blend in flour, and
simmer until slightly thickened, about 20
3. Preheat oven to 350 degrees F while
soup is simmering. Arrange bread
slices on a baking sheet and drizzle with
4. Toast the baguette slices in the
preheated oven until golden brown, 12 to 14
minutes, turning the bread over halfway
through cooking. Remove toast and set
5. Set an oven rack about 8 inches
from the heat source and turn on the oven's
6. Ladle soup into 6 oven-proof
crocks, filling them about 3/4 full.
Place 1 or 2 bread slices into the bowls and
top each with a slice of Swiss cheese and a
slice of provolone. Carefully place
filled crocks onto a sturdy baking sheet.
7. Broil soup until the cheese is
browned and bubbling, 3 to 4 minutes.
Prep Time: 15 minutes
Cook Time: 30 minutes
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