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15Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. butter (unsalted)
- 3 cups yellow onion (about 2-3 onions, sliced thin)
- 2 cups leeks (about 3 leeks, white and light green part only, washed thoroughly and sliced thin)
- 4 shallots (sliced thin)
- 1 clove garlic (minced)
- salt
- pepper
- 1/2 cup dry sherry
- 3/4 cup dry white wine (I used Sauvignon blanc)
- 1 bay leaf
- 2 sprigs thyme
- 4 1/2 cups chicken stock
- 6 slices baguette (may need more slices to cover the whole top of the soup, toasted in the oven until golden brown and crisp)
- 1 lb. Gruyere cheese (grated)
- thyme leaves (for garnish, optional)
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