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Three Cheese French Onion Soup


2 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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