Teen Hosts: Ines Kacemi, Dinor Nallbani
French in the Kitchen Hosts: Francoise Matte, Cecile Penot-Dietrich
Producers:
Edith Moisand, Kevin Wetmore
Director: Daniel Gorbunov:
Camera: Felix Moisand, Jay Ahn, Kevin Wetmore
For: 6 servings
Preparation: 30 minutes
Cooking: 30 minutes
Ingredients:
6 small onions
1 tbsp. of butter or
Olive oil
1 tbsp. of flour
10 cups of low sodium chicken broth
1 bay leaf
1 tsp of sugar
2 cups of shredded gruyere
6 slices of baguette
Salt and pepper
Peel the onions, cut them in thin slices.
Melt the butter in the pan set over medium-low heat, add the onions, cook on low heat for 15 minutes.
Add the flour, cook the onions until they are golden brown, then the warm broth, the bay leaf, salt and pepper.
Let cook for another 15 minutes.
Slice the bread, add the shredded gruyere and broil the bread for ¾ minutes.
Pour the soup in an individual bowl, add the bread on the top, and serve immediately.
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