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Prep Time: 1½ Hours
Yields: 6 Servings

This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence.

4 large onions, finely sliced
¼ cup butter
2 tbsps olive oil
2 tbsps minced garlic
½ cup Pinot Noir
4 cups beef broth
2 large bay leaves
salt and pepper to taste
6 thick slices of French bread
¾ cup grated Swiss cheese

Preheat oven on broiler setting. In a large cast iron Dutch oven, heat butter and oil together. Add onions and garlic. Cook over medium heat 30–45 minutes, stirring occasionally, until caramelized but not burned. To create a slightly thickened soup, sprinkle in 1½ tablespoons flour. Pour in Pinot Noir and swirl to deglaze pan. Stir in broth. Season with bay leaves, salt and pepper. Bring to a rolling boil, reduce to simmer, cover and cook 30 minutes. Remove bay leaves and adjust seasonings if necessary. Place 6 soup bowls on a cookie sheet and fill with soup to ¾ volume. Top with a slice of French bread and a layer of Swiss cheese. Place bowls under broiler until bread is toasted and cheese is melted. Serve immediately.
















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