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French Onion Soup


French onion soup topped with cheesy bread.
A warm and flavorful soup made with carmalized onions and beef stock topped with cheesy bread.
The Benefits

Onions: This layered bulb may help fight bacteria and protect the body from ulcers, various cancers, heart disease and allergies.

Antioxidants - Vitamin B6, K & C - Potassium

Garlic: This delicious addition to any dish has antibiotic properties which may boost immunity, and prevent the onset of dementia.

Vitamins B6 & C - Manganese - Selenium

White Wine: This alcoholic beverage made of grapes may help promote heart health and boost metabolism.

Antioxidants - Iron - Magnesium

Thyme: This fragrant Mediterranean herb may boost immunity, lower blood pressure and fight acne.

Potassium - Vitamin E - Manganese

Olive Oil: This green oil is filled with healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.

Vitamins A, E, K - Iron - Calcium - Magnesium

The Recipe

Ingredients:

4-6 red or white onions, thinly sliced

4 tbsp olive oil

2 tbsp butter

1 tsp sugar

salt & pepper

2 cloves garlic, minced

8 cups beef stock, sub. any of your choice

1/2 cup dry white wine

2 bay leaves

2 tsp fresh thyme

french baguette

1 1/2 cup gruyere cheese, grated

1/4 cup parmesan cheese, grated


Instructions:

1) In a large pot, heat 3 tbsp olive oil over medium heat. Toss in prepared onions and coat with heated olive oil. Cook the onions until they have soften, stirring often. Lower the heat if the onions are cooking to fast/burning.

2) After 15-20 minutes, add remaining tablespoon of olive oil and butter. Raise to medium-high heat and continue to stir often. The onions should begin to slowly caramelize. After 20-40 minutes, add the sugar and a sprinkle of salt to assist in the caramelizing process. Cook for 10-15 more minutes or until fully caramelized*. Add garlic and stir until fragrant. 3) Deglaze the pot with white wine. Add the stock, bay leaf and thyme into the pot and bring to a simmer. Reduce to a low simmer and allow to continue to cook for 30 minutes.

4) Meanwhile, preheat the oven to 450F. Slice the baguette in thick slices and drizzle with olive oil. Toast in oven for 5-7 minutes until lightly browned. Remove from over and top evenly with Gruyere and parmesan cheese. Return to oven when it is close to serving time and bake until the cheese is nice and bubbly. 5) Ladle the soup into a bowl, top with cheesy bread and additional fresh thyme. Enjoy! *This process requires a lot of patience, especially depending on the pot used and how much surface area is available for caramelizing.



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