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-> [Onions, Soups & Stews, Vegetables] -> [Bistro-style onion soup Recipe] |
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Bistro-style onion soup
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| Artist: |
_ |
| Categories: |
Onions, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 1
| tbsp | Oil | | 4
| med | -Lg. Onions, halved and | | | -sliced 3/8-inch thick | | 1
| | Clove Garlic, minced | | 4
| cup | Veal or Beef Broth (or | | | -mixture of Beef and | | | -Chicken broth) | | 1
| cup | Water | | 1
| cup | Dry White Wine | | | -Water | | | -Pinch each of Thyme and | | | -Nutmeg | | | -Black Pepper (to taste) | | 6
| | -12 thin slices French | | | -Bread, toasted | | 2
| cup | Grated Gruyere or Swiss | | | -Cheese | | 3
| tbsp | Freshly grated Parmesan | | | -Cheese |
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Procedures:
| 1 | In a large cassorole, heat butter and oil. | | 2 | Add onions and toss over med.-high heat until slightly softened and lightly golden, about 10 minutes. | | 3 | Do not burn! Add the garlic and toss 1 minute. | | 4 | Add flour, toss to coat, and lower heat slightly. | | 5 | Cook, stirring until the flour cooks through, about 3 minutes. | | 6 | Add broth(s), water, wine, salt to taste and thyme and nutmeg. | | 7 | Bring to a boil; skim off fat and froth. | | 8 | Simmer, partially covered, until soup is nicely flavored, about 30 minutes. | | 9 | Skim again; add pepper to taste. | | 10 | Preheat broiler. | | 11 | Place 6 individual servings crocks on a baking sheet and devide soup evenly amoung them. | | 12 | Top each one with with a slice or two of bread and then the cheese. | | 13 | Broil til cheese is bubbly and slightly golden, about 3-4 minutes (watch carefully so cheese doesn"t burn) serve piping hot. | | 14 | Yield: 6 servings. |
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