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Once your onions have softened, season them with salt and pepper, and add a tablespoon of butter to further enhance the flavor magic happening in your pan. I have used both Holland House White Cooking Wine and Red Cooking Wine to deglaze the pan and add incredibly rich, fragrant flavor to this soup.Once the onions have begun to brown, add your garlic and cook for an additional minute. In this particular recipe, I used the white cooking wine, which has become a staple in my pantry.Note: THIS SITE IS A PUBLIC SITE AND PROFILES WITHIN IT APPEAR IN PUBLIC SEARCH ENGINES.IF YOU ARE CONCERNED ABOUT ANYTHING IN YOUR PROFILE SHOWING UP IN ANY PUBLIC SEARCH ENGINE, DO NOT JOIN THIS SITE.containers) beef stock 2 bay leaves 4 teaspoons fresh thyme OR 1 teaspoon dried thyme 1 loaf French bread OR baguette, sliced into 1-inch thick rounds 1 1/2 cups grated Swiss or Gruyere To caramelize the onions: Set a heavy-bottomed pot (about 5 to 6-quarts) to medium-low heat; add olive oil. Cover pot and cook onions, stirring often, until softened, about 15 to 20 minutes. Passions Network gives people who are part of the Online Dating community a place to find one another.These cooking wines are one of my must-have products for keeping easy, elegant dishes like this quick to whip up on a weeknight.
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Is there any dish more comforting than a gorgeously golden, cheesy and fragrant French onion soup?
Caramelized onions, beef stock and white (or red) cooking wine mingle into a luxurious medley in this classic French dish. The trick to a truly amazing French onion soup, of course, lies within the rich flavor of caramelized onions.
Specifically, the patience you have to sit there and stir, stir, stir, until your heaping pot of eye-watering onion slices melt into a soft, fragrant spoonful of luxurious goodness – and that is, undoubtedly, what will send your French onion soup over the edge.
However, it takes a marriage of multiple ingredients to make this simple, rustic-looking soup really sing.
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