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French Onion Soup Gratinee with Bistro Salad
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| Ingredients: | |
| 1/2 C. | unsalted butter |
| 8 Large | Onions |
| Kosher Saltd & Ground Pepper | |
| 6 oz. | Dry Sherry |
| 4 | Bay leaves |
| 1 bundle Thyme | |
| 3 Tbsp | All-purpose Flour |
| 4 C. | Beef Stock |
| 4 C. | Vegetable Stock |
| 2 C. | red wine |
| 1 | baguette, sliced |
| 1/2 lb. | gruyere cheese grated |
| Salad greens mustard vinaigrette | |
| Cucumbers | |
| Chives | |
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Directions:
Melt butter in large pot over medium heat. Add onions, bay leaves, thyme, salt and pepper and cook until onions are soft and caramelized about 25 minutes. Add wine, bring to a boil, reduce heat and simmer until wine has evaporated and the onions are dry, about 5 min. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn and cook for 10 min. Now add the broth and bring the soup up to a simmer and cook 10 more min. Season to taste with salt and pepper.
Slice baguette and place on baking sheet. Sprinkle bread with gruyere cheese and melt under broiler.
Make dijon vinaigrette with white wine vinegar, dijon and olive oil, salt and pepper.
Thinly slice cucumbers, salt and finely shop chives.
Dress salad before serving.
Plating:
Ladle soup into bowls and float croutons atop
ladle soup into bowls and float several gruyere croutons on top.
Serve salad
Recipe uploaded with Shop'NCook for iPhone.
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