| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Soups | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | lg | Onions, chopped |
| 4 | Garlic cloves minced | |
| 3 | tb | Butter |
| 2 | tb | Flour |
| 1 | ts | Dried thyme leaves |
| 7 | c | Rich beef stock |
| 1 | tb | Tomato paste |
| Salt and pepper to taste | ||
| 2 | oz | Gorgonzola |
| 4 | sl | French bread, toasted |
INSTRUCTIONS
Onion soup is a classic example of caramelization as a flavour enhancer. This soup gets an added flavor boost from the garnish--a slice of gorgonzola topped bread. Cook onions and garlic in a large, heavy, covered soup pot over moderate heat until they release their moisture, about 10 minutes. Add butter and cook uncovered, until onions are a rich golden brown, about 15 minutes. Add flour and thyme and cook 5 minutes longer, stirring constantly. Add stock and tomato paste. Simmer for 15 minutes. Season with salt and pepper. Place a 1/2-ounce slice of Gorgonzola on each piece of toast and run under the broiler for 1 minute, or until the cheese is bubbly. Ladle soup into warmed bowls and float a gorgonzola toast on top of each. PER SERVING: 370 calories, 18 g protein, 41 g carbohydrate15 g fat (8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g fiber. From an article by Andrew Schloss in The San Francisco Chronicle, 5/6/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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