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Darrin Gleeman’s Night before French Onion Soup Recipe


2 T butter or margarine
3 T olive oil
4 onions
2 T Sherry
3 cans of beef broth
Salt and pepper
French bread
1/4 cups Gruyere or Swiss (or to your liking)
1/4 cups Parmesan cheese (or to your liking)


Sauté sliced onions for 15 minutes on high heat. Reduce heat to medium-low, cover and continue to cook the onions for 30 minutes or until completely browned. Add sherry and heat through for 5 minutes, mixing well. Turn heat up to high and add beef broth, bringing to a boil. Reduce heat, cover and simmer for 30 minutes.

Add salt and pepper and turn off stove, allowing soup to cool Store French Onion soup recipe base in covered plastic container overnight or for up to 3 days. When you’re ready to eat, pour soup into individual oven-proof bowls, dress up your easy soup recipe with a slice of French bread (stale works best) and your choice of cheeses. Bake at 425 degrees until cheese bubbles and browns (about 7-10 minutes). Night before French Onion soup serves 6 people.

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