La Vielle Maison Soup

Course : Soups
Serves: 4
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6 cloves garlic
6 large onions (finely diced)
4 teaspoons butter
1 teaspoon flour
4 cups chicken stock
2 cups white wine
1 large egg
1 ounce swiss cheese (grated) per serving
1 ounce whipping cream per serving
1 teaspoon salt and pepper
1 dash thyme

Preparation / Directions:

Peel the garlic cloves and saute with the onions over low heat in the butter. Add flour and fry until well coated. Add spices and wine, bring to a boil and continue cooking for a half hour. Add the stock and bring to a boil. Put the soup into a casserole and cook at 350 for an hour. To serve, you will need serving size oven-proof bowls or casseroles. Beat an egg into each serving and cover each with cheese. Bake for 10 more minutes at 350. When ready to serve, add 1 oz. cream to each serving.

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