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.
Cheese Croutons
(3/4-inch-thick) diagonally sliced French bread slices
1 clove garlic, crushed
2 ounces thinly sliced Gruyere cheese
2 teaspoons grated Parmesan cheese
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.
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.
Cheese Croutons
(3/4-inch-thick) diagonally sliced French bread slices
1 clove garlic, crushed
2 ounces thinly sliced Gruyere cheese
2 teaspoons grated Parmesan cheese
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.