Post by chief_cook2 on Apr 20, 2005 14:42:13 GMT -6
Onion Soup with Cheese Croutons
Slices of nutty-flavored Gruyere melted atop thick slabs of French bread float in a robust beef broth studded with caramelized onions.
2 to 3 sweet onions (about 2 pounds) 2 tablespoons vegetable oil 2 tablespoons butter or margarine, melted 1 clove garlic, minced 2 tablespoons all-purpose flour 5 cups beef broth, divided 1 bay leaf 1/4 teaspoon dried thyme 1/4 teaspoon salt 2 teaspoons lemon juice Freshly ground pepper to taste Cheese Croutons
Cut each onion in half lengthwise; cut crosswise into thin slices.
Cover and cook onion in oil and butter in a large Dutch oven over medium-low heat 20 minutes, stirring occasionally. Stir in garlic. Cook, uncovered, over medium heat 30 minutes, stirring often.
Sprinkle onion mixture with flour. Cook 2 minutes, stirring constantly. Add 1 cup broth. Bring to a boil; boil 1 minute. Add remaining 4 cups broth, bay leaf, thyme, and salt; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in lemon juice and pepper. Remove and discard bay leaf.
Ladle 1 cup soup into individual soup bowls. Top each with a Cheese Crouton. Serve immediately. Yield: 4 cups.
Place bread slices on a baking sheet. Bake at 325ƒ for 15 minutes or until golden. Rub each slice of bread with garlic. Place Gruyere cheese on top of bread. Sprinkle with Parmesan cheese. Bake at 375ƒ<br>for 3 minutes or until cheese melts. Yield: 4 croutons.
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