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Get Started - 100% free to try - join in 30 seconds2 pounds onions–peeled and julienne sliced
2 Tablespoons olive oil
2 Tablespoons butter–unsalted
1/4 teaspoon kosher salt
4 cloves garlic–peeled and sliced
3/4 cup port
2 quarts beef stock/broth
2 sprigs of fresh thyme
1 bay leaf
1 Tablespoon beef base
1 Tablespoon chicken base
salt & pepper to taste
12 slices swiss cheese
5 ounces gruyere–shredded
3 ounces goat cheese–herbed or plain
flat-leaf parsley for garnish
1 french baguette
olive oil
salt and pepper for seasoning
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