A light version of the rich French onion soup. This version carries a bit of olive oil instead of butter, whole wheat bread and little cheese, but it's still delicious.
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Ingredients6 portions
Preparation
In a medium saucepan, brown the onion and garlic in the olive oil over medium heat until caramelized. Mix constantly so they do not burn.
Add the white wine and allow it to boil. Lower the heat and cook for 5 minutes.
Add thyme, parsley, pepper, chicken stock and beef stock. Allow to boil, lower heat and cook for 20 minutes. Add salt and English sauce.
Place the slices of bread with the cheese sprinkled on top on a baking sheet and bake for 2-3 minutes or until the cheese has melted.
Divide the soup into 6 plates and place a bread and cheese on each plate, serve.
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