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Suggest a better descriptionMelt the butter in a large Dutch oven over medium heat. Add the onions, thyme, and salt. Cook, stirring occasionally, until the onions are dark and sticky, about 30 minutes.
Stir in the beef broth and scrape the browned crust from the pot. Stir in the chicken broth, Worchestershire sauce, and bay leaf. Bring to a simmer and cook for 20 minutes. Season with salt and pepper, and discard bay leaf.
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Arrange oven safe soup bowls on a rimmed baking sheet and ladle the soup into them. Top each bowl with 2 baguette slices and sprinkle each with cheese. Bake until the cheese has melted, about 5 minutes.
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Serving Size: 1 Serving (5291g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2117 | ||
Calories from Fat: 379 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 17992mg | 620 % | |
Potassium 3467.5mg | 91 % | |
Total Carbohydrate 325.7g | 96 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 307.2g | ||
Protein 110.5g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2117
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