| 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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