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Ingredients
  • 3 tablespoons (1/3 stick) of salted butter
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  • 1 tablespoon of vegetable oil
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  • 2 teaspoons of light brown sugar
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  • 4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
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  • 4 cups of beef broth (I used 4 cups of water mixed with 4 teaspoons of Beef Better Than Bouillon)
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  • 1 cup of red cooking wine (or any dry red wine you have lying around)
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  • 1 teaspoon dry thyme
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  • 1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
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  • 1 bay leaf
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  • 1/4 teaspoon of garlic powder
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  • 1 teaspoon of salt
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  • 1/2 teaspoon of pepper
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  • Croutons (you can buy a small bag of your flavor choice in any market or make your own)
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  • Provolone and Swiss/Gruyere Slices
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  • Shaved Asiago (optional)
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  • Paprika, for presentation
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  • Have a lot of soup leftover?  GREAT!  You can freeze it and then thaw and use it as the sauce for my French Onion Chicken or for cooking my French Onion Risotto!
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  • If you wish to make the best French Onion Soup you’ll ever have, you’re going to want to buy French Onion Soup Crocks to do it right!   These are going to come in VERY handle during the cheese broiling process and so I’ve listed two different types of crocks you can get. Both come in sets of 4 and are in that EXACT style you love.
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  • Set of 4 Crocks WITH Handle (15 ounce bowls)
  • Set of 4 Crocks WITHOUT Handle (10 ounce bowls)
Steps
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