Onion Soup with Gorgonzola Toast
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 7 | cups |
beef stock
rich, prefer veal stock if possible |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | ounces |
gorgonzola cheese
|
*
|
| 4 | slices |
french bread
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
thyme
dried |
*
|
| 1.7 | l |
beef stock
rich, prefer veal stock if possible |
|
| 15 | ml |
tomato paste
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 57.8 | ml/g |
gorgonzola cheese
|
*
|
| 4 | slices |
french bread
toasted |
*
|
Directions
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.
