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Once melted, add one tablespoon of olive oil to the pan. Cooking the Onions: Add the sliced onions to the pan, along with ½ teaspoon of salt and one teaspoon of sugar. Cover the pan with a lid and allow the onions to cook for 20 minutes on low heat, stirring occasionally.

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Add beef broth, Worcestershire sauce and salt to taste. Bring to a simmer, cover and simmer for at least 10 minutes. Keep warm until ready to serve. Just before serving, preheat broiler. Arrange oven-proof individual crocks, bowls or soup mugs with a wide mouth on a baking sheet. Ladle soup into bowls.

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heat up the butter and olive oil in a large pan, add the onions, sprinkle the salt and sugar, and place the lid on. leave to cook for 20 minutes, stirring frequently, until the onions are golden. add the chopped garlic, and leave to cook without a lid until caramelised and a deep golden brown colour. NOTE!

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Make Soup: Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot. Flour: Sprinkle flour over the onion and cook for 1 minute. Add broth & herbs: Add broth, thyme and bay leaves. Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes.

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Adding your onions to the pot. Melt your butter in a large Dutch oven or stockpot over medium-low heat until it's foamy. Add in your onions and stir with a silicone spatula or wooden spoon to coat in the butter. Add a generous pinch of salt here to encourage the onions to release their moisture more readily.

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Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.

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Add Worcestershire sauce, bay leaf, and black pepper, and bring the soup to a simmer. Let simmer uncovered for 45 minutes. Ladle soup into oven-safe bowls and place toasted baguette slices and grated cheese on top of the soup. Place under a broiler until the cheese has melted then serve immediately.

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Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine. Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees F.

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Spray the inside of the slow cooker with no-stick cooking spray. Peel and quarter onions. Mince garlic. Add the onions, garlic, butter, salt, and pepper. Cover and cook on high for 1 hour, until the onions have started to soften. Add the beef broth, set the crockpot to low, cover and cook for 6-7 hours.

French Onion Soup

Maintain a low simmer and cook for about 30 minutes. Deglaze the pot and make the broth. Toast the bread: Line a baking sheet with foil for easy clean-up later. Melt the butter in a small saucepan over medium-low heat and toast the garlic until lightly golden. Remove the garlic butter from the heat.

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Heat the broiler and place the bread slices on a baking sheet. Toast under the broiler for 1-2 minutes per side, or until golden brown. When the soup is ready, discard the bay leaves. Stir the red wine vinegar, and add adjust the seasoning if needed, adding more salt and black pepper to taste.

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Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water.

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Instructions. In a non-stick, 12-inch skillet, melt butter over medium-low heat. Add onions, salt, and cook, stirring occasionally, until onions are very tender and begin to caramelize about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

French Onion Soup

Instructions. In a large pot, saute onions and butter until onions are lightly brown and caramelized, about 10-15 minutes. Add beef broth, garlic powder, dried thyme, bay leaf, salt and pepper. Stir to combine. Bring mixture to a boil, then cover and let simmer for 15-20 minutes.

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Stir the onions constantly until they are softened and lightly browned. After the onions are deeply caramelized, sprinkle the flour and thyme and mix until the flour is no longer visible. Add the beef broth and vinegar, stir, and simmer until thickened. Divide the soup into bowls and top with the bread and cheese.

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Add beef stock, beef broth, salt, pepper, bay leaves, and the remaining thyme sprigs to the pot. Stir to combine and bring to a boil. Once boiling, reduce heat to medium-low and simmer uncovered.