French Onion Soup Recipe
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Rich with the flavors of cheese and onion, this soup will provide a light yet filling selection that can be served for lunch, dinner or as an enjoyable first course for guests.
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1 tablespoon butter or margarine
2 large sweet yellow onions, sliced thin
1 leek, sliced thin
5 cups water (dissolve boullion cubes in water)
7 beef boullion cubes
2 cloves garlic, chopped fine
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
8 slices baguettes, 1
2 cups Gruyere cheese, shredded
:large skillet, individual oven proof bowls
Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sautÃ© 30-45 minutes over medium high heat until onions are caramelized and lightly golden brown.
Reduce heat to simmer, add beef boullion, Worcestershire sauce and seasonings. Cook on low for 20-25 minutes.
Heat oven to 425ÂºF-450ÂºF. Ladle soup into oven proof serving bowls. Place 2 slices of toasted bread on top of soup and divide shredded cheese among the bowls. Place filled bowls on a baking sheet with sides. Bake 10 minutes or until cheese bubbles and is lightly browned. Serve immediately.
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