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What do I think of at holiday time when it comes to soup? French Onion soup, hands down. I love the rich taste of the caramelized onions (and I use a lot of them), red wine, sherry and rich beef broth. Top it with a thick piece of toasted crusty bread topped with ooey, goey melted Gruyere cheese, nothings better. It’s something you get in restaurants, but how do you make at home?


The secret is patience in caramelizing the onions. You start with a stockpot full of thinly sliced red and white onions. Cook down to a nice brown color. You can use a higher light in the beginning, but as the onions caramelize, make sure you turn your burner down to medium low or low, so the onions caramelize, not burn! It will take 45 minutes to an hour. Patience is the key.

Then add some really good red wine and sherry (make sure you don’t use that cooking sherry wine you see in the grocery. Use real sherry wine from the liquor store). Cook down to burn off the alcohol to a syrupy consistency, add some flour,  and add the best Beef stock you can.

While the onions are cooking, take any type of sturdy bread and slice. I put in my convection oven on low (about 225 degrees) and dry the bread. You can either grate or slice the cheese. If you are going to bake, and like a huge amount of cheese, slice the cheese thicker. It will nor dissipate as much when you bake.

There is nothing like French Onion soup, and this recipe is my favorite.

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