ONION SOUP GRANTINE|
3 lb. onions, thinly sliced
1 1/2 sticks or 3/4 c. butter
1 Tbsp. flour
6 c. brown stock or beef broth
1/3 c. dry red wine
1/2 tsp. thyme, crushed
salt and pepper to taste
In a large heavy saucepan, cook onions in butter over
moderate heat, stirring occasionally, for 40 to 45 minutes or
until they are a caramel color. Sprinkle flour over the onions
and cook the mixture, stirring, for 2 minutes. Stir in brown
stock or beef broth, red wine, thyme and salt and pepper to
taste. Cover the kettle and simmer the soup for 30 minutes.
Divide the soup among 6 individual flameproof soup bowls. Put
a thick slice of French bread (toasted) in each bowl and top
each with 2 tablespoons grated Gruyere cheese and 1 tablespoon
freshly grated Parmesan cheese. Put the bowls under a preheat-
ed broiler for 1 to 2 minutes or until the cheese is melted and
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