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Onion Soup Gratinee
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Michele Weaver
3 Tbsp | unsalted butter |
1 ½ lb | yellow onions, thinly sliced |
6 Tbsp | dry red wine |
3 Tbsp | dry Sherry |
5 cups | beef broth stock, alternative |
1 tsp | Worcestershire sauce |
1 tsp | dried thyme |
½ tsp | dried oregano |
½ tsp | white pepper |
1 | bay leaf |
4 | thinly sliced green onions |
4 | thinly sliced shallots |
1 | garlic clove, chopped |
8 | toasted French bread slices |
8 slices | Gruyere cheese |
Directions:
Melt 2 Tbsp butter in heavy large pot over medium-high heat.
Add yellow onions and cook until very soft and caramelized, stirring frequently, about 40 minutes.
Add wine and Sherry and bring to boil, scraping up any browned bits.
Add stock, Worcestershire, thyme, oregano, pepper and bay leaf.
Reduce and simmer soup 30 minutes, stirring occasionally.
Melt remaining 1 Tbsp butter in heavy medium skillet over medium heat.
Add shallots, green onions and garlic and cook until golden, stirring frequently, about 10 minutes.
Add to soup and stir to combine.
Ladle soup into 4 broiler proof soup crocks.
Top each with 2 roasted bread slices and 2 cheese slices.
Broil until cheese bubble.
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