Yield: 4 Servings
|\N \N||Stephen Ceideburg|
|3 larges||Onions, chopped|
|4 \N||Garlic cloves minced|
|1 teaspoon||Dried thyme leaves|
|7 cups||Rich beef stock|
|1 tablespoon||Tomato paste|
|\N \N||Salt and pepper to taste|
|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