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French Onion Soup

 
Water or stock 1 l
White table wine 175 g
Onion 375 g
Garlic 2 cloves
Butter 25 g
Flour 20 g
Bay leaf, thyme to taste
Salt to taste

Cooking time: 45 min. Serves 4.

Melt the butter in a saucepan:

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Slice the onion and fry in the butter, stirring occasionally, till dark brown:
 
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Add chopped garlic and the flour and fry for about 1 minute. Then add hot water or stock and the wine and bring to a boil:

 
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You can add some bay leaf and a sprig of thyme at this stage (but remove them from the soup before serving). Season with salt to taste. Cover the saucepan and simmer for 25 min.

Take 4 slices of day-old baguette, sprinkle with a little olive oil and toast them lightly. Rub each toasted slice with a garlic clove. Pour the soup into ovenproof soup bowls. Float a piece of toast in each bowl and top with grated cheese:

 
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Grill for 1 minute or until the cheese begins to melt and bubble. Then serve:

 

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