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This three-onion soup incorporates three of my favorites
from the onion family: yellow Spanish onions, garlic and shallots
4 large yellow Spanish onions,
chopped to yield 4-5 cups
5-6 garlic cloves, minced
4-6 shallots, chopped to yield 1 cup
2 tablespoons butter
2 tablespoons sugar
6 cans low-sodium beef broth, about 2 quarts
Saute the chopped shallots in the oil over low heat
for 10 minutes. Add garlic and onions and continue
to cook for 15 minutes or until soft. Add the sugar
and increase heat to medium for 10 minutes to
caramelize the onions. Add the broth and simmer
for 20 when it's ready to serve or for as long as an
hour to achieve a deeper, more complex flavor.
Ladle into oven-proof bowls. Top with
a slice of French bread and Gruyere cheese. Broil
until cheese is melted and slightly browned.
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THANK YOU FOR THIS RECIPE, IT IS A VERY NICE SOUP AND VERY DELICIOUS.
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