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Red Onion Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy French Burt, Wolf 1 servings

INGREDIENTS

3 tb Vegetable oil
2 tb Unsalted butter
3 Cloves peeled garlic; thinly sliced
2 lb Red onions; thinly sliced
1/4 c Dry white wine
1/4 c Balsamic vinegar
1/4 c Flour
4 c Beef broth
4 c Chicken broth
1/2 ts Dried thyme
1 Bay leaf
1 Long French baguette bread
2 lg Cloves peeled garlic
Salt and freshly ground black pepper
1/4 c Cream; optional
2 c Grated French Gruyere or Italian Parmesan
; cheese

INSTRUCTIONS

In a 12-inch casserole or saucepan, heat the oil and butter. When the oil
and butter are hot, add the garlic and onions, and stir fry for a minute.
Cover and simmer, over low heat, for 15 minutes, stirring every 5 minutes
to make sure the onions don't burn.
Add the wine and vinegar and cook for a minute to evaporate some of the
alcohol. Add the flour and stir, over low heat, for a minute. Add the beef
and chicken broth, thyme and bay leaf, and over medium heat, bring to a
boil. Whisk, cover and simmer, over low heat for 30 minutes.
Meanwhile preheat the oven to 350° F. Cut the French bread on the diagonal
into sixteen 3/4-inch thick slices. Set them on a baking sheet and toast
them in the oven for 20 minutes, turning them once, or until dried out.
When dried out, rub each side of the bread slices with garlic.
Remove and discard the bay leaf from the soup and season it with salt and
pepper to taste. Stir in the cream if used and remove the soup from the
heat.
Scatter some grated cheese on one side of the toasted bread and broil for a
few seconds or until the cheese is golden. Garnish each portion with 2
cheese covered bread rounds.
Converted by MC_Buster.
Per serving: 1611 Calories (kcal); 86g Total Fat; (48% calories from fat);
78g Protein; 127g Carbohydrate; 114mg Cholesterol; 8227mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 13 1/2 Vegetable; 1/2 Fruit;
16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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