Roasted Four Onion Soup With Gruyère Croûtes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Roasted onions smothered in red wine-can you think of a better beginning? Croûtes can be made a day ahead and soup freezes well, up to three months. Ingredients:
4 leeks, white parts only, well cleaned, but in half lengthwise, then cut into 1-inch pieces |
2 large onions, preferable vidalia, thinly sliced |
2 large red onions, thinly sliced |
4 garlic cloves, thinly sliced |
2 tablespoons olive oil |
salt and pepper |
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme |
2 cups dry red wine |
8 cups low sodium beef broth |
1/2 cup finely chopped fresh parsley |
baguette |
1 cup brated gruyere cheese |
Directions:
1. Preheat oven to 450°.
2. In a large roasting pan, toss leeks, onions, red onions, garlic, oil, salt, pepper, and thyme until well mixed. Place on middle rack and roast for 30 minutes.
3. Remove from onven and transfer to a large pot. Use 1/2 cu broth to scrape up any bits clinging to bottom of roasting pan. Add this and remaining broth to pot with onions.
4. Simmer soup, partially covered, for 30 minutes. Taste for seasoning.
5. Meanwhile, preheat broiler. Place baguette slices on a baking sheet. Broil 1 minutes or until just barely toasted. Remove and flip slices over. Sprinkle 1 tbsp cheese on top of each slice and broil another 1-2 minutes or until cheese is melted and bubbling. Remove from oven and keep in a cool, dry place until ready to serve.
6. Serve hot, each bowl topped with 1 or 2 croûtes and a sprinkling of parsley.
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