| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Soups |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Onions |
| 4 |
tb |
Butter |
| 1 |
|
Cl Garlic; finely minced |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
tb |
Flour |
| 10 |
c |
Water |
| 1 |
c |
Dry white wine |
| 1 |
|
Bay leaf |
| 1 |
|
Fresh thyme sprig or |
| 1/2 |
ts |
Dried thyme |
| 12 |
|
Very thin (1/4-inch) slices french bread |
| 2 |
c |
Grated gruyere or swiss cheese |
| 6 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Recipe by: The New New York Times Cookbook 1. Preheat oven to 400F.
2. Peel the onions and cut them in half. Slice each half wafer thin there
should be about 12 cups. In a large, heavy, ovenproof casserole or deep
skillet, heat the butter and add the onions and garlic. Cook, stirring,
until the onions are wilted and start to brown, about 10 minutes. Sprinkle
with salt and pepper. Put the casserole in the oven and bake for 15
minutes.
3. Remove the casserole from the oven and sprinkle the onion mixture with
flour, stirring to coat the onion pieces evenly. Add the water and wine
and cook over high heat, scraping around the bottom and sides to dissolve
the browned particles. Add the bay leaf and thyme and simmer for 30
minutes, stirring frequently.
4. Meanwhile, put the bread slices on a baking sheet and bake until brown
and crisp.
5. Increase the oven temperature to 450F degrees
6. Fill 6 individual ovenproof soup tureens, or one large tureen, with the
soup. If individual tureens are used, place 2 slices of toast atop the
soup. if a large tureen is used, cover with the toast, overlapping.
Sprinkle the toast with the Gruyere, then the Parmesan. place the Tureens
on a baking dish to catch any drippings. Bake for about 10 minutes, or
until the soup is piping hot, bubbling and brown on top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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