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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love Autumn and I all the comforting foods that people drum up for the season. On hand I have onions and beef stock and Gruyere Cheese. I bought a baguette and it sits in my freezer. Ingredients:
6 large white onions, thinly sliced |
3 cloves garlic, finely minced |
2 tablespoons olive oil |
2 tablespoons butter |
9 cups beef broth or homemade stock |
1/4 cup of dry red drinking wine (optional) |
1/4 teaspoon onion powder |
1/3 teaspoon ground black pepper |
salt to taste |
8 large croutons, buttered and baked-- plus extra bread for dunking |
1 cup shredded parmesan cheese |
8 large slices gruyere cheese |
serve with an autumn sunset cocktail |
Directions:
1. Preheat oven to 325°F. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
2. Sauté sliced onions in olive oil and butter over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
3. Stir in beef broth, wine and seasonings.
4. Bring to a boil; reduce, heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
5. Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère and sprinkle with Parmesan.
6. Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
7. Serve with additional grated Parmesan cheese for sprinkling at table.
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