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Ingredients
US|METRIC
5 SERVINGS
- 6 yellow onions (or large red, about 3 pounds, peeled and thinly sliced root to stem, see How to Slice an Onion, about 10 cups of sliced onions total)
- 4 Tbsp. olive oil
- 2 Tbsp. butter
- 1 tsp. sugar
- salt
- 2 cloves garlic (minced)
- 8 cups beef stock (chicken stock, or a combination of the two, traditionally the soup is made with beef stock)
- 1/2 cup dry vermouth (or dry white wine)
- 2 bay leaves
- 4 tsp. fresh thyme
- 1 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. brandy (optional)
- 8 inches french bread (thick slices of, or baguette)
- 1 1/2 cups gruyere (grated Swiss, and a sprinkling of Parmesan)
- 4,232 caramelized onion (Quiche 15.00 14.00 0.00 0.00 0.00 1.00 0.00 Onion,Caramelized Onion French)
- 10,066 fennel
- 14 onion
- 10,171 caramelized onion (Dip 14.00 14.00 0.00 0.00 0.00 0.00 0.00 Onion,Caramelized Onion)
- 10,103 tart
- 14 onion
- 7,395 onions ( How to Caramelize, 14.00 14.00 0.00 0.00 0.00 0.00 0.00 Onion,Caramelized Onion)
- 6,094 new potatoes
- 14 onion
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