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Cream of onion soup



  • 2-3 tbsp butter
  • 8 cups onions, sliced 
  • 3 cloves of garlic, minced
  • 3 tbsp flour
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 cup white wine
  • 2 litres of chicken stock


  • 1 baguette cut into ½ inch slices on a diagonal
  • ¼ cup olive oil
  • Salt and pepper
  • 1 ½ cups Gruyere cheese



  1. In a large cast iron pot warm the butter on medium low heat. Add in the onions and garlic and allow them to cook for 12-15 minutes until the onions are soft. Add in the garlic. Season with salt and pepper and add in the flour add in the bay leaf and thyme.
  2. Cook for an additional 2-3 minutes. Deglaze with white wine, allow it cook out, then add in the chicken stock. Cook for 15-20 minutes. Remove the bay leaf and the thyme and blend the soup using a hand blender. Re-season with salt and pepper to taste. Plat and garnish with chives.


  1. Pre-heat the oven to 375 degrees. On a baking sheet assemble the croutons drizzle with olive oil and season with salt and pepper. Bake for 5 minutes then add the Gruyère cheese and cook for another 5 minutes until the cheese is melted.

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