|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
1:00 |
Ingredients: |
|
|
3 lg. sweet onions (Vidalia, best!)
1/3 cup butter
1/4 cup olive oil
3 tbsp. coarse brown sugar
5 cups beef broth
1 cup water depending on cooking time (substitute red wine if u like, I don't)
1 splash Worcestershire sauce
1 tbsp. coarse black pepper
1/2 tbsp. dried thyme
2 tsp. hot creamed horseradish
1 splash Tabasco or similar hot pepper sauce (optional but recommended)
Crusty white bread
1-1/2 cups grated Gruyere cheese
1/4 cup fresh grated parmesan
|
Directions:
|
Slice onions thickly (3/4")& press out all rings. Melt butter in large pot with olive oil. Add onions & cook over medium heat, stirring often until soft (approx. 20 min.) Sprinkle in brown sugar, cook & stir another 10-20 min. Careful not to burn, or excessively brown onions! Add few shakes bovril to colour & flavour onions. Add all remaining ingredients except bread & cheese. Bring to a simmer for at least 30 min.
Slice crusty bread into approx. 1-1/2" cubes. Spread on cookie sheet and toast under broiler until dark golden brown, hard & dry! Shuffle around as needed to toast evenly. Toss into bowl and leave uncovered - to get more stale for leftovers in a day or two.
Fill bowls 2/3 full with soup. (Put bowls in a large roast pan for ease of handling or if you are unsure about their oven-worthiness.) Cover with layer of croutons, then layer of cheese blend. Broil until cheese starts to bubble & brown at edges. Top up with a little more broth as bread will tend to soak it up.
Plate & serve!
|
Comments from supah_g
:
|
All measurements are approximate - mileage may vary. Proper finish under the broiler is imperative. Enjoy as a meal by itself with a glass of red wine.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
