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French Onion Soup
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This is a winter favorite in our house. I make french bread dough in the bread machine and make individual bowls that I fill with soup topped with cheese and broil just before serving. I use whatever white, semi-hard kosher cheese I can find, and often use a mixture. It is not always easy to find kosher cheese, but I have never had any complaints nor has anyone missed the Gruyere cheese.

Serves: 4-6

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5 tablespoons butter
1 tablespoon olive oil
3 pounds mixture of vidalia onions and white onions
1 tablespoon sugar
7-8 cups beef broth - Use Osem beef bouillon, it is parve
1 teaspoon of thyme
1/2 cup port
Salt and pepper to taste
French bread, sliced thick
2 cups shredded white cheese (see note above) or more depending on personal preference.


  1. Slice onions thin.
  2. Heat butter and olive oil over a medium heat.
  3. Add onions and slowly cook, mixing occasionally. After 15 minutes add sugar and continue to cook onions for an additional 35-40 minutes.
  4. Add port and thyme, bring to boil stirring often so onions don't burn.
  5. Add salt, pepper and broth and bring to boil then immediately turn heat down to simmer.
  6. Simmer for 40 minutes, add more broth and port if necessary.
  7. Just before serving, slice french bread thick, put shredded cheese on top of bread and broil.
  8. While bread toasting ladle soup in individual serving bowls, take out cheese bread put in bowls and serve.

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