ONION SOUP GRATINEE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 TABLESPOONS OLIVE OIL
2 POUNDS ONIONS, THINLY SLICED
1/2 TEASPOON SUGAR
3 TABLESPOONS ALL PURPOSE FLOUR
4 141/2 OZ CANS BEEF BROTH
1/2 CUP DRY WHITE WINE
1 TABLESPOON MINCED FRESH THYME OR 2 TEASPOONS DRIED
2 BAY LEAVES
3 TABLESPOONS BRANDY
4 3 X2X 1/2 INCH THICK SLICES OF FRENCH BREAD
1 1/2 CUPS GRATED GRUYERE CHEESE
FRESH THYME LEAVES
|
|
Directions: |
Directions:HEAT OIL IN HEAVY SAUCEPAN OVER MEDIUM LOW HEAT. MIX IN ONIONS. COVER AND COOK FOR 15 MINUTES. STIRRING OCCASIONALLY. ADD SUGAR, INCREASE HEAT TO MEDIUM AND COOK UNCOVERED UNTIL ONIONS ARE DEEP GOLDEN BROWN, STIRRING FREQUENTLY ABOUT 40 MINUTES.
ADD FLOUR TO ONIONS AND STIR 2 MINUTES. GRADUALLY MIX IN BROTH AND WINE. ADD MINCED THYME AND BAY LEAVES. SIMMER 40 MINUTES. STIR IN BRANDY. CHILL OVERNIGHT. (CAN BE MADE 3 DAYS AHEAD)
PREHEAT OVEN TO 325. ARRANGE BREAD IN SINGLE LAYER ON COOKIE SHEET. BAKE UNTIL CROUTONS ARE DRY AND LIGHT BROWN ABOUT 30 MINUTES.
INCREASE OVEN TO 450 DEGREES. BRING SOUP TO A BOIL. LADLE INTO DEEP OVENPROOF BOWLS. TOP EACH WITH CROUTONS COVER WITH CHEESE. BAKE UNTIL CHEESE BEGINS TO MELT, ABOUT 5 MINUTES. SPRINKLE WITH THYME LEAVES AND SERVE. |
|
Number Of
Servings: |
Number Of
Servings:4 SERVINGS |
Personal
Notes: |
Personal
Notes: FOR MAXIMUM FLAVOR CHILL SOUP OVERNITE!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for ONION SOUP GRATINEE is from