Bistro
French Onion Soup
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In a large Dutch oven or stockpot, sauté onions until they are deeply caramelized, about 1 hour.
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Add minced garlic and sauté until they are softened and beginning to brown.
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Pour in the wine and use a wooden spoon to scrape up any bits on the bottom of the pot.
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Add flour and cook until the flour is fully cooked through.
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Pour in the beef broth, Worcestershire sauce, fresh thyme, and a bay leaf. Simmer for 30 minutes.
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Meanwhile, toast bread cubes in the oven until golden brown and crispy.
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Place broiler-safe bowls on a baking sheet, fill with soup, and top with the bread cubes.
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Top with freshly grated gruyére cheese. Broil for 3 to 5 minutes or until the cheese is melted and starting to brown.
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Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen.
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