Onion Toasts in Herb Broth

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* Exported from MasterCook *

 

Onion Toasts In Herb Broth

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

cooking spray

8 cups vertically sliced onion

2 ounces grated Gruyere cheese -- (1/4 cup)

4 (3-ounce) slices sourdough bread

2 tablespoons grated parmesan cheese

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried

-- rubbed sage

3 cups herb broth -- (or 1 cup vegetable

-- broth and 2 cups water)

1 tablespoon chopped fresh parsley

1/4 teaspoon freshly ground black pepper

 

1. Heat oil in a large Dutch oven coated with cooking spray over

medium-high heat. Add onion; cook 20 minutes or until deep golden brown,

stirring frequently.

 

2. Preheat oven to 450ø.

 

3. Place bread slices in a single layer in an 11 x 7-inch baking dish.

Spoon the caramelized onions over bread; sprinkle with cheeses and sage.

Bring Herb Broth to a boil in a small saucepan. Pour broth around sides of

dish to avoid disturbing bread layers. Bake at 450ø for 22 minutes or until

cheese melts. Sprinkle with parsley and pepper. Yield: 4 servings.

 

CALORIES 400 (25% from far); FAT 11g (sat 4.1g, mono 4.9g. poly 1.3g);

PROTEIN 15.7g; CARB 61.5g; FIBER 5.9g; CHOL 18mg; IRON 2.9mg; SODIUM 767mg;

CALC 314mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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NOTES : Caramelized onions are heaped onto stale rafts of bread, which then

simmer in an herb broth, making an extremely rustic dish. You can use this

technique with other vegetables such as braised cabbage or roasted winter

squash. But regardless of the vegetable, use strong, very stale (that is,

hard) bread such as sourdough or rye.

 

 

 

 

Karen S

ksonness