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Soupe à l’Oignon Gratinée


From “Gastronomie Pratique,” by Ali-Bab. This recipe appeared in The Times in a 1974 article by Craig Claiborne.


1 baguette, cut into 1/2-inch slices (about 25 to 30)
9 tablespoons butter, softened
9 ounces Emmental cheese, finely grated
8 medium yellow onions, thinly sliced (about 12 cups)
1 tablespoon kosher salt, more to taste
1 cup tomato purée.



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