Recipe courtesy Food Network Magazine, part of 50 Easy Soups
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Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.
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Read all 38 reviews
on October 04, 2011
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I loved this soup! I'd never made french onion soup before and this was a very easy recipe to follow. I haven't made it since it was first published a couple of winters ago, but it's been on my mind. I wanted to lick the bowl, that's how good it is. I also like that you can vary the ingredients to your taste, not so much or a little more cognac if you wish. I'll try adding some wine as others have suggested.
By cupcake absolute
on August 19, 2011
Tho'so many reviews,had to add one more.First had this delectable Soup at a Restaurant that has since been closed due to Hurricane.One of Only Three Recipes I would have desired from a Really Terrific Place.Why?The Presentation and the Ease of preperation.At Home can control Sodium and How dark to carmelise Onions.Choice of Bread & Cheese as well.A mouthfull of warmth&goodness.
Salt Lake City, UT
on January 31, 2010
I don't even use Cognac in my onion soup I usually use white wine and sherry and if I don't have any white wine I use Vermouth...I almost always use Vermouth cuz it's really dry and everyone loves my french onion soup : And instead of Just Tyme I put a teaspoon of herb de provence I don't know if I spelled it right but you get the picture. ...Have fun cooking.
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