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Onion Soup Gratinée
from the kitchen of Sharmagne Leland-St. John

2 large Bermuda Onions
3 tablespoons butter
1 garlic clove, finely minced
Salt and freshly ground black pepper
1 tablespoon all-purpose flour
6 cups miso
1 small bay leaf
¼ teaspoon dried thyme
10 t0 12 slices French bread, each 1 inch thick
½ cup Swiss cheese, grated

Peel the onions, cut in half, and slice thinly. Mince the
garlic. Heat the butter in a soup kettle.  Add the onions
and garlic. Sprinkle with salt and pepper to taste.  Stir for
15 minutes or until the onions are golden brown.  Add the
miso, bay leaf, and thyme.  Cover, then simmer 30 to 40

Pre-heat the oven to 500ªF.  Lay the slices of bread out
on a baking sheet.  Turn the slices once or twice to toast

Pour the soup into 4 individual oven-proof soup crocks.
Fill nearly to the top.  Float the toast on top of the soup
and sprinkle with the cheese.  Place the crocks into the oven
in a baking dish to catch the drippings.  Bake until the soup is
is piping hot and the melted cheese is a golden brown.

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