ONION SOUP WITH GORGONZOLA TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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Stephen Ceideburg
3 lg Onions, chopped
4 Garlic cloves minced
3 tb Butter
2 tb Flour
1 t Dried thyme leaves
7 c Rich beef stock
1 tb Tomato paste
Salt and pepper to taste
2 oz Gorgonzola
4 sl 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 1/2-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, 5/6/91.

Posted by Stephen Ceideburg

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