French Food: Onion Soup Gratinee

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* Exported from MasterCook *

 

Onion Soup Gratinee

 

Recipe By :Bon Appetit, Sept. 93

Serving Size : 4 Preparation Time :0:00

Categories : French Soups

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Olive oil

2 pounds Onions -- thinly sliced

1/2 teaspoon Sugar

3 tablespoons flour

58 ounces Beef Broth

1/2 cup Dry white wine

1 tsp thyme -- minced

2 Bay leaves

3 tablespoons Brandy

4 slices French Bread -- thick

1 1/2 cups Gruyere cheese -- grated

Fresh thyme leaves

 

Heat oil in heavy sucepan over med-low heat. Mix in onions. Cover

and cook 15 minutes, stirring occassionally. Add sugar and cook

uncovered until onions are deep golden brown, stirring frequently (

about 40 " )

 

Add flour to onions and stir 2 minutes. Gradually mix in broth and

wine. Add thyme and bay leaves. Simmer 40 minutes. Stir in

brandy. Chill overnight or up to 3 days.

 

Preheat oven to 325 degrees. Arrange bread on a single layer on a

cookie sheet. Bake until croutons are dry andlight brown, about 30

minutes.

 

Increase heat to 450 degrees. Bring soup to a boil, ladle into oven

proof bowls. Top each with bread. Cover with cheese. Bake until

cheese begins to melt, about 5 minutes. Sprinkle with thyme leaves

and serve.

 

 

 

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Per serving: 1716 Calories (kcal); 34g Total Fat; (18% calories from

fat); 73g Protein; 265g Carbohydrate; 45mg Cholesterol; 5044mg Sodium

Food Exchanges: 15 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0

Fruit; 5 1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Can be made up to 3 days ahead.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0