Friday, November 27, 2009

Onion Soup Gratine

7 Tbsp Unsalted Butter (consider Smart Balance)
1 Tbsp Olive Oil
3 lbs Yellow Onion, thinly sliced
4 Sprigs Thyme
1 tsp Sugar
½ tsp Salt
1 Tbsp All Purpose Flour
1 cup White Wine
8 cups Low Sodium Beef Broth
1 Baguette, sliced into 8 thick slices
1 lb Shredded Gruyere

Melt 4 Tbsp butter and 1 Tbsp olive oil in a large pot. Add 3 lbs of sliced onions and 3 sprigs thyme; cook, covered, on medium-low heat for 20 minutes, stirring often. Uncover, add 1 tsp of sugar and ½ tsp salt. Cook, stirring often, until onions are deep brown and caramelized, 30 to 40 minutes. Add 1Tbsp flour, cook for 2 minutes more, stirring. Add 1 cup white wine and 8 cups beef broth; stir up browned bits n bottom of pot. Lower heat and simmer for 30 minutes; stir occasionally. Season with pepper. Preheat oven to 425F. Cut 1 baguette into 8 thick slices. Spread both sides with 3 Tbsp butter; place on baking sheet. Toast until golden on both sides, 5 to 8 minutes, turning over once. Fill 8 bowls with soup. Place a slice of toast on top of each bowl. Divide 1 lb shredded Gruyere on top. Set bowls on baking sheet; bake until cheese is bubbly, 5-10 minutes

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