Onion Soup Gratinee


Course : Onions
Serves: 6
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Ingredients:


1 tablespoons extra-virgin olive oil

6 medium onions peeled and thinly sliced (app. 8 cups)

5 Cup low-salt canned defatted chicken broth

2 Cup water

1 teaspoon freshly ground black pepper to taste

1/3 Cup dry sherry

16 slices french bread baguette (16 to 18)

1/2 Cup shredded part-skim mozzarella cheese

1/4 Cup shredded Gruyere cheese
 

Preparation / Directions:


Heat oil in large heavy pot. When hot, add onions. Cover and cook over high heat for 5 minutes. Uncover and cook over medium heat for 15 minutes until onions are browning, but not burned. Add stock, water, pepper and sherry, if using. Cover and cook 20 minutes. Meanwhile, preheat oven to 400 F. Arrange bread slices in single layer on a baking tray. Bake for 10 minutes, or until bread is browned. Set aside for use as you finish the soup. Transfer 1/3 of soup to blender or food processor and puree. Add puree to soup. To serve soup, pour into large crock, or divide into individual portions. Top with croutons, and then sprinkle on the cheeses. Place crock(s) on baking sheet and bake for 35 minutes at 400 F, or until cheese is bubbly and beginning to brown. Serve immediately.

 

Nutritional Information:

1921 Calories (kcal); 216g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 15mg Sodium


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