|
|
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 lightly browned. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |