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Ingredients

How to make it

  • Melt butter in a Dutch Oven (i used a large stew pot) over medium-high heat.
  • Add the onions, and cook stirring often 30-40 minutes until golden brown.
  • Add the chicken broth, beef consomme, wine, thyme, and parsley.
  • Bring to a boil. Reduce the heat and simmer, stirring occasionally, 20 minutes.
  • Remove the herbs and discard. Add the salt and pepper as needed.
  • Ladle into 6 oven proof bowls. Top with the bread and chees slices. Broil 5 1/2 inches from heat, 3 minutes or until chees is brown and bubbling.

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