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