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In the Kitchen with Ken - French Onion Soup

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Published on Nov 11, 2009

French Onion Soup

1/2 half a stick of butter

3 Vidalia onions

3 red onions

2 garlic cloves, minced

2 tablespoons flour

1 quart beef stock

1 quart mushroom stock

6 oz. apple cider

1 cup red wine

1 bay leaf

1 tsp. ground thyme

Salt/pepper

1 loaf French bread

1/4 pound Gruyere cheese

1/4 pound Fontina cheese

Place butter in a skillet on medium heat. Once butter is melted, add chopped onions, garlic, salt and pepper. Cook onions down until they are caramelized. Then add flour and stir until mixed well. Once flour has cooked into onions, add stock, cider, wine and seasonings and let the soup cook down for 45 minutes. Once soup is ready, portion it into cooking bowls and cover with toasted French bread, toasted side down. Cover with cheese, place under your broiler for five to 10 minutes, and serve hot.

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