| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Onions; halved lengthwise |
|
|
; and sliced thin |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Unpasteurized apple cider |
| 3 |
c |
Beef broth |
| 1 |
c |
Water |
| 2 |
tb |
Brandy |
|
|
Six; (1/2-inch-thick) |
|
|
; slices of Italian |
|
|
; bread, toasted |
|
|
; lightly |
| 3 |
oz |
Roquefort or Saga Blue; crumbled (about 3/4 |
|
|
; cup) |
INSTRUCTIONS
In a heavy kettle cook the onions in the oil over moderately high heat,
stirring occasionally, for 1 hour, or until they are golden brown. Stir in
the cider, the broth, the water, the brandy, and salt and pepper to taste
and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on
a baking sheet, sprinkle the Roquefort on them, and broil the croutons
under a preheated broiler about 4 inches from the heat until the cheese
begins to melt. Ladle the soup into heated bowls and float a Roquefort
crouton in each serving.
Makes about 7 cups, serving 4 to 6 as main course.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”