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Onion Soup Gratinee

1 1/2

pounds yellow onions, sliced thin

3

tablespoons

unsalted butter

1

tablespoon

olive oil

Large, pinch of sugar

Salt, and pepper

2

tablespoons

flour

4

cups

beef broth

1/2

cup

dry white wine

A, cheesecloth bag containing 1 teaspoon dried thyme

peppercorns, and a bay leaf

1/2

cup

finely minced onion

2

-3 tablespoons Cognac

8

slices crusty French bread, cut 1-inch thick

Melted, unsalted butter to taste

1

large

clove garlic, halved

1

l/2 cups freshly grated Gruyere

1/3

cup

freshly grated Parmesan

1

Make the soup: In a large saucepan cook the onions in the butter and oil with

2

sugar, salt and pepper to taste over moderately low heat, covered, stirring

3

occasionally, until soft. Uncover and cook over moderate heat, stirring

4

occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes.

5

Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook,

6

partially covered, skimming occasionally, 30 minutes. Season with minced onion

7

and Cognac.

8

Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush

9

both sides with melted butter and bake, turning once, for 15 minutes, or until

10

golden. Rub with garlic.

11

Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with

12

cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is

13

simmering and cheese has melted. Run under a preheat broiler until cheese is

14

golden.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (52.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1671.78

Calories From Fat (83%)

1380.78

% Daily Value

Total Fat 156.55g

241%

Saturated Fat 85.09g

425%

Cholesterol 335.62mg

112%

Sodium 3613.73mg

151%

Potassium 946.9mg

27%

Total Carbohydrates 35.29g

12%

Fiber 4g

16%

Sugar 6.76g

 

Protein 16.09g

32%

Tips

Recommended Wine: 1995 Beaujolais Nouveau