Onion soup with gorgonzola toast

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 larges Onions, chopped
4 \N Garlic cloves minced
3 tablespoons Butter
2 tablespoons Flour
1 teaspoon Dried thyme leaves
7 cups Rich beef stock
1 tablespoon Tomato paste
\N \N Salt and pepper to taste
2 ounces Gorgonzola
4 slices French bread, toasted

Onion soup is a classic example of caramelization as a flavour enhancer. This soup gets an added flavor boost from the garnish--a slice of gorgonzola topped bread.

Cook onions and garlic in a large, heavy, covered soup pot over moderate heat until they release their moisture, about 10 minutes.

Add butter and cook uncovered, until onions are a rich golden brown, about 15 minutes. Add flour and thyme and cook 5 minutes longer, stirring constantly. Add stock and tomato paste. Simmer for 15 minutes. Season with salt and pepper.

Place a ½-ounce slice of Gorgonzola on each piece of toast and run under the broiler for 1 minute, or until the cheese is bubbly. Ladle soup into warmed bowls and float a gorgonzola toast on top of each.

PER SERVING: 370 calories, 18 g protein, 41 g carbohydrate15 g fat (8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g fiber.

From an article by Andrew Schloss in The San Francisco Chronicle, ⅚/91.

Posted by Stephen Ceideburg

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