Onion Soup With Camembert Gratine' / Gratin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I saved this recipe from Gourmet magazine 1983 and when guests come to QC, they indulge in french cuisine of all kinds. This is a favorite at our place; friends and family drool over this delicious onion soup. Camembert is a change from the usual swiss cheese and it is a popular request from guests. Ingredients:
4 large onions, sliced thin |
1/4 cup unsalted butter |
1 cup dry white wine |
4 cups brown stock or 4 cups canned beef broth |
1/8 teaspoon dried fine herb |
6 slices french bread, toasted |
1/2 lb camembert cheese (softened) |
Directions:
1. In a large saucepan, cook the onions in the butter over moderately low heat, stirring occasionally for 10 minutes or until they are softened.
2. Stir in wine, stock, fine herbes, salt and pepper to taste.
3. Bring liquid to a boil, simmer the soup for 20 minutes.
4. Discard rind of cheese and spread 1 side of each bread slice withthe Camembert.
5. Put bread on baking sheet and into a preheated broiler 4-inches from heat for 2 to 3 minutes to melt cheese.
6. Ladle soup into heated bowls and top with a bread slice, cheese side up, in each bowl.
7. Makes about 7 cups, serves 6.
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