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Classic French Onion Soup

6 c Thinly sliced onions;
1 tb Olive oil;
2 tb Whole wheat flour;
2 c Defatted beef broth;
2 c Defatted chicken broth;
1 x Bay leaf;
1/2 ts Thyme;
1/4 ts Black pepper;
x Hot-Pepper sauce
1/4 c Minced fresh parsley;
4 sl French bread, toasted;
4 ts Grated parmesan cheese;


In a 3-quart saucepan, cook onions in the oil over medium-low to medium heat, stirring every 2 to 3 minutes, until onions are golden and almost caramel-colored, about 25 minutes.

Sprinkle with the flour and stir to combine. Add broths; stir well. Add bay leaf, thyme, pepper and hot-pepper sauce.

Cover and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally. Remove and discard the bay leaf, and ladle the soup into individual bowls. Sprinkle with parsley. Top each serving with a piece of toast and a teaspoon of Parmesan.


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