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Ingredients
2 lbs 4 large onions, thinly sliced
6 Tbs butter
Salt & pepper
1 clove garlic minced
1/4 cup flour
1 tsp fresh thyme leaves or 2 sprigs fresh thyme
4 cup beef broth
1/4 cup sherry
1 Tbs Worcestershire sauce
1 baguette
2 cups shredded cheese provolone, mozzarella, gruyere, Swiss
Instructions
In a large pot on the stove melt your butter and add onions, salt, and pepper and over medium/low heat cook your onions until they are caramelized.
Stir in your garlic and cook one more minute.
Add your flour and cook an additional minute then add sherry to deglaze the pan.
Add in broth and thyme and Worcestershire sauce and simmer for about 25 minutes.
Meanwhile, slice your baguettes into about 1" thick pieces.
When ready to serve spoon soup into oven-safe bowls on a baking sheet.
Top with 2 slices of baguettes and sprinkle with cheese of choice such as provolone, mozzarella, gruyere or Swiss.
Broil for a few minutes in the oven until cheese is melted and golden.
Top with additional thyme if desired.
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