| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Dutch |
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
|
|
Cooking spray |
| 8 |
c |
Vertically sliced onion |
| 2 |
oz |
Grated Gruyere cheese; (1/4 cup) |
| 4 |
sl |
Sourdough bread; (3-ounce) |
| 2 |
tb |
Grated parmesan cheese |
| 1 1/2 |
ts |
Chopped fresh or 1/2 teaspoon dried |
|
|
; rubbed sage |
| 3 |
c |
Herb broth; (or 1 cup vegetable |
|
|
; broth and 2 cups |
|
|
; water) |
| 1 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
1. Heat oil in a large Dutch oven coated with cooking spray over
medium-high heat. Add onion; cook 20 minutes or until deep golden brown,
stirring frequently.
2. Preheat oven to 450..
3. Place bread slices in a single layer in an 11 x 7-inch baking dish.
Spoon the caramelized onions over bread; sprinkle with cheeses and sage.
Bring Herb Broth to a boil in a small saucepan. Pour broth around sides of
dish to avoid disturbing bread layers. Bake at 450. for 22 minutes or until
cheese melts. Sprinkle with parsley and pepper. Yield: 4 servings.
CALORIES 400 (25% from far); FAT 11g (sat 4.1g, mono 4.9g. poly 1.3g);
PROTEIN 15.7g; CARB 61.5g; FIBER 5.9g; CHOL 18mg; IRON 2.9mg; SODIUM 767mg;
CALC 314mg
NOTES : Caramelized onions are heaped onto stale rafts of bread, which then
simmer in an herb broth, making an extremely rustic dish. You can use this
technique with other vegetables such as braised cabbage or roasted winter
squash. But regardless of the vegetable, use strong, very stale (that is,
hard) bread such as sourdough or rye.
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.
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