French Four-onion Soup

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* Exported from MasterCook *

 

French Four-onion Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter or margarine

1 tablespoon oil, preferably olive

3 onions, about 1 1/2 lbs, about 6 cups -- halved

lengthwise, sliced

3 leeks, white and light green parts only,

about 1 3/4 cups -- trimmed, sliced

2 extra-large shallots, about 5 oz -- halved lengthwise, sliced

1 bay leaf

1/2 teaspoon dried thyme

3 tablespoons brandy, optional

3 cans beef broth (14 1/2 oz each)

4 ounces Gruyere cheese, about 1 cup -- shredded

3 scallions -- finely chopped

2 tablespoons Parmesan cheese -- grated

4 slices French bread -- (1/2 " thick)

 

In pot melt butter with oil over medium heat. Add onions, leeks, shallots, bay

leaf and thyme; cook, stirring occasionally, 15 mins. Reduce heat to low;

cover. Simmer, stirring often, until onion mixture is very soft and starts to

brown, about 40 mins. Add brandy, if desired; cook 3 mins, scraping up browned

bits from bottom of pot. Add broth; bring to boil. Reduce heat to low; simmer

20 mins. Remove bay leaf. Meanwhile, position oven rack so that bread on rack

in pan will be 4 " from heat source. Preheat broiler. Combine Gruyere,

scallions and Parmesan. Arrange bread slices on rack in broiler pan. Broil

until lightly toasted, 1 to 2 mins per side. Re-position oven rack so that tops

of bowls will be 6 " from heat source. Divide soup among 4 (2-cup) ovenproof

bowls; place on baking sheet. Top each bowl with 1 slice toast; sprinkle with

cheese mixture. Broil until cheese has melted and starts to brown, 3 to 4 mins.

 

Source:

" Woman's World - Februay 4, 2003 "

S(MC Formatted):

" Lily [AmandasMom971] March 2003 "

 

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Per Serving (excluding unknown items): 1309 Calories; 20g Fat (14.0% calories

from fat); 41g Protein; 236g Carbohydrate; 14g Dietary Fiber; 17mg Cholesterol;

2869mg Sodium. Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0