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 butter or margarine
  • 2 large sweet yellow onions, sliced thin
  • 1 leek, sliced thin
  • 5 water (dissolve boullion cubes in water)
  • 7 beef boullion cubes
  • 2 garlic, chopped fine
  • 1 Worcestershire sauce
  • salt and freshly ground black pepper to taste
  • 8 baguettes, 1
  • 2 Gruyere cheese, shredded
Container: large skillet, individual oven proof bowls
  • Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sauté 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 425ºF-450ºF. 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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