{"id":2003,"date":"2014-10-01T00:31:35","date_gmt":"2014-10-01T00:31:35","guid":{"rendered":"http:\/\/maggfarm.com\/?page_id=2003"},"modified":"2014-10-01T00:42:06","modified_gmt":"2014-10-01T00:42:06","slug":"french-onion-soup","status":"publish","type":"page","link":"http:\/\/maggfarm.com\/?page_id=2003","title":{"rendered":"French Onion Soup"},"content":{"rendered":"<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='http:\/\/maggfarm.com\/?page_id=2003&printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;<img src=\"http:\/\/maggfarm.com\/wp-content\/plugins\/wordpress-print-this-section\/images\/print2.gif\" \/> &nbsp; Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><br \/>\nINGREDIENTS:<\/p>\n<ul>\n<li><u>4<\/u> to 6 red or <b>yellow<\/b> onions, peeled &amp; thinly sliced\n<li>Olive oil\n<li>1\/4 tsp sugar\n<li>2 cloves garlic, minced\n<li><u>6<\/u> to 8 cups beef, chicken or <u>vegetable<\/u> stock (traditionally made with beef stock)\n<li>1\/2 cup dry <u>Vermouth<\/u> or dry white wine\n<li>1 bay leaf\n<li>1\/4 tsp dry thyme\n<li>Salt &amp; pepper\n<li>8 slices toasted French bread\n<li>1 &amp; 1\/2 cups grated Swiss Gruyere, &amp; a little grated Parmesan\n<\/ul>\n<p>Preheat oven to 350 degrees.<\/p>\n<p>In large saucepan, saute onions in olive oil over medium-heat until well browned, but not burned, about 30-40 minutes (or longer).<br \/>\nAdd sugar about 10 minutes into the process to help with caramelization.<\/p>\n<p>Add garlic and saute for 1 minute.<br \/>\nAdd stock, vermouth\/wine, bay leaf &amp; thyme.<br \/>\nCover partially and simmer until the flavors are well blended, about 30 minutes.<br \/>\nSeason to taste with salt &amp; pepper.<br \/>\nDiscard bay leaf.<\/p>\n<p>To serve, you can either use individual oven-proof soup bowls or one large casserole dish.<br \/>\nLadle soup into bowls or casserole dish.<br \/>\nCover with toast and sprinkle with cheese.<br \/>\nPut under the broiler for 10 minutes at 350 degrees, or until cheese bubbles and is slightly browned.<\/p>\n<p>Serve immediately.<\/p>\n<p>Yield: Serves 4-6<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":352,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2003"}],"collection":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2003"}],"version-history":[{"count":16,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2003\/revisions"}],"predecessor-version":[{"id":2022,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2003\/revisions\/2022"}],"up":[{"embeddable":true,"href":"http:\/\/maggfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/352"}],"wp:attachment":[{"href":"http:\/\/maggfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}