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We had my in-laws up at the lake with us back in November right when the weather started rolling in the cold fronts. Hubby and his dad when to play golf and I had a nice pot of warm soup waiting for them. It happens to be my mother in laws favorite soup so I was worried it wouldn’t be up to par. We really enjoyed it and it came out more flavorful then I thought with such little ingredients. I just wish it made more for the amount of time that goes into the dish.

I forgot to pack the fresh thyme, so I sprinkled in a little dried thyme I had. The flavor is really go on this soup, but it made 4 servings and it wasn’t large servings. I would double it for sure next time.

French Onion Soup

(Adapted from Melissa d’Arabian)


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2 tablespoons unsalted butter

4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape

Kosher salt

1 tablespoon chopped fresh thyme

1 bay leaf

1 teaspoon all-purpose flour

1/4 cup dry red wine

2 cups beef stock

2 cups chicken stock

1 teaspoon lemon juice

Freshly ground black pepper

1 teaspoon lemon juice

1/2 cup grated Swiss

1 tablespoon grated Parmesan

Four 1-inch-thick baguette slices, cut on the diagonal


Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going.


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Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours.


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Turn the heat up to medium and sprinkle the onions with the flour.


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Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce.


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Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed.


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Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks.

Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each.

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Place the crocks under the broiler just until the cheese is bubbly and browned, about 1 minute. Serve hot.

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