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Daily Recipe for 12/14/2000 Recipe for French Onion Soup : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Cookies, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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2 teaspoons olive oil
1 3/4 pounds onions, thinly sliced
2 teaspoons finely chopped garlic
1 bay leaf
2 tablespoons flour
1 can (14 1/2 ounces) chicken broth
Salt and freshly ground pepper
Toasted garlic bread
2 tablespoons grated Parmesan cheese
2 tablespoons shredded Gruyere cheese

In a nonstick pot, heat the olive oil and add the onions, garlic and bay leaf.  Press a sheet of aluminum foil down on top of the onions.  Cook over medium heat, stirring occasionally, until the onions are soft and dark golden in color, 20 to 30 minutes. Remove the foil, scraping any onions that stick to it back into the pot.  Sprinkle the flour over the onions and cook stirring, 1 minute.  Add the chicken broth and 2 cups of the water.  Bring to a boil, reduce the heat to medium-low, partially cover and simmer 30 minutes. Puree half of the soup in a blender or food processor;  return to the pot.  Season with salt and pepper to taste.  (The soup can be made to this point up to 2 days in advance.  Cover and refrigerate.) To serve, preheat the broiler. Reheat the onion soup.  Place 1 slice of garlic toast in the bottom of each of 4 flameproof soup bowls.  Ladle the onion soup over the bread. Sprinkle each serving with 1/2 tablespoon each of Parmesan and Gruyere cheese. Broil about 4 inches from the heat 2 to 3 minutes, until the cheeses are melted.

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