Onion Soup With Gorgonzola Toast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3 large: Onions, chopped
4: Garlic cloves minced,
3 tbsp: Butter,
2 tbsp: Flour,
1 tsp: Dried thyme leaves,
7 cup: Rich beef stock,
1 tbsp: Tomato paste,
Salt and pepper to taste,
2 ounce: Gorgonzola,
4 slice: French bread, toasted
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups