Triple Onion Soup With Triple Cheese Toast |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from Rachael Ray's 365: No Repeats. I didn't used the butter and I only used one onion b/c the leeks and shallots that I had were huge. I also used dried thyme instead of the fresh and added about 1/3 cup of dry sherry when I added the broth. I used Parmesan in place of the Gouda, but use what you'd like. I served this with a green salad. I froze the leftover soup. Ingredients:
1 tablespoon olive oil |
2 tablespoons butter |
2 softball sized yellow onions, sliced |
2 shallots, thinly sliced |
2 leeks, trimmed, cut into half-moons then washed and drained |
2 tablespoons fresh thyme, chopped |
salt and pepper |
1 cup white wine |
6 cups beef broth (about 3 cans) |
2 loaves crusty bread (8 inches thick pieces) |
1 cup gruyere cheese, shredded |
1 cup cheddar cheese, shredded |
1 cup smoked gouda cheese, shredded |
Directions:
1. Heat a medium soup pot over medium heat. Add the olive oil and butter. Slice and drop the onions, shallots and leeks into the pot as you work.
2. Add the thyme, salt and pepper to taste. Cook for 20 minutes or until the yellow onions are soft and lightly golden all over.
3. Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce heat to low.
4. Meanwhile, preheat the broiler.
5. Toast the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese.
6. Return the bread to the broiler and melt the cheese. Serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl.
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