Onion soup with gorgonzola toast
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | larges | Onions, chopped |
| 4 | Garlic cloves minced | |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Dried thyme leaves |
| 7 | cups | Rich beef stock |
| 1 | tablespoon | Tomato paste |
| Salt and pepper to taste | ||
| 2 | ounces | Gorgonzola |
| 4 | slices | 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 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
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