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Step 1: Ingredients:
4-5 Large Onions
1 liter Chicken/Beef stock
250ml (1 Cup) White Wine
80g (3/4 of a stick) Unsalted Butter
1-2 Bay Leaves
Salt & Pepper to taste
For the cheese baguettes
1 Medium Baguette
Grated Cheese (e.g. Gruyere)
Makes: 4-5 portions
Time: Preparation: 10-15 mins + Cooking: 40 mins
Step 2: Directions:
Melt the butter in a large pot. Add the onions sliced into half rounds and bay leaves. Caramelize the onions for 20 minutes, stirring occasionally. Pour in the wine and cook until all is evaporated.
Add chicken/beef stock and water (1 liter or more). Bring to the boil, add salt & pepper and cook for a further 10 minutes.
Cut the baguette into round slices, place them onto a baking tray lined with baking paper and top with grated cheese. Place under grill for several minutes or until the cheese has melted and the baguettes’ edges have nice brown color.
Right before turning off the soup, taste it again to see if some more seasoning is needed.
Serve in a bowl with baguettes on the top.
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