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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A nice rich onion soup with a lot of flavour. Ingredients:
2 tbsp. unsalted butter |
1/2 tbsp. olive oil |
3 large onions, thinly sliced |
1 clove garlic, minced |
1 tbsp. granulated sugar |
1/4 cup brandy |
1/2 tbsp. all-purpose flour |
2 cups beef broth, homemade or canned |
1/2 cup of water |
salt, freshly ground black pepper, 1 bay leaf, 1/4 tsp. thyme |
4 (1/2-inch thick) slices french bread, toasted |
4 oz coarsely grated gruyere cheese |
Directions:
1. Cut the onions in long thin slices. Mince the garlic.
2. Heat the butter and oil in a soup pot over moderate heat. Add the onions and gralic and cook, stirring frequently, until soft, about 30 minutes.
3. Sprinkle a teaspoon of sugar and cook the onions until caramelized for 5 more minutes.
4. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry.
5. Sprinkle the onions with the flour and cook, stirring, for 2-3 minutes.
6. Add the broth and water. Season the soup with salt, pepper thyme. Add a bay leaf. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes.
7. Preheat the broiler.
8. Grate the cheese coarsely.
9. Arrange 4 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them.
10. Sprinkle with the grated cheese, put a piece of toasted bread on top and sprinkle some more cheese on top of it.
11. Broil the soups until the cheese is melted and bubbling for 1-2 minutes. Serve immediately.
12. 1 serving: 352 cal, fat - 18g, carbs – 27g, protein -12g.
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