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Boulevard Inn Onion Soup

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ready in: under 30 minutes
serves/makes:   8

recipe id: 80163

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2 quarts water
2 large sweet onions, sliced
1 tablespoon beef base
1 pinch dried thyme
3 bay leaves
1/2 cup butter
1/2 cup flour, more as needed
2 tablespoons Worcestershire sauce
2/3 cup Parmesan cheese, plus additional for garnish
seasoned salt and pepper to taste
8 slices toast
24 ounces freshly grated Swiss cheese for garnish


In large pot, combine water, onions, base, thyme and bay leaves; boil until onions are transparent. Strain onions from stock and reserve both.

In small pot, melt butter. Add flour, stirring until smooth, and cook about 2 minutes, to make a roux.

Return stock to large pot and bring to boil. Slowly add roux to stock, stirring until soup has thickened slightly.

Add onions to pot along with Worcestershire sauce, Parmesan cheese, seasoned salt and pepper.

Preheat oven to 350 degrees.

Pour soup into individual, heatproof serving bowls, cover with piece of toast and top with Swiss cheese plus additional Parmesan cheese to taste.

Set in preheated oven and cook 4 to 5 minutes or until cheese melts.

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Nutritional data has not been calculated yet.

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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