Baked Onion Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Vegetable oil
4 tablespoons	60ml	Onions - thinly sliced (large)
4 tablespoons	60ml	Garlic cloves (large)
2 teaspoons	10ml	Chopped fresh thyme
1 teaspoon	5ml	Superfine sugar
4 1/2 cups	1066ml	Beef stock
1/4 cup	59ml	Dry red wine
		Salt - to taste
		Freshly-ground black pepper - to taste
8 slices		French bread
1 1/2 cups	219g / 7.7oz	Grated Gruyere cheese

Recipe Instructions

Melt the butter with the oil in a deep frying pan. Add the onions, garlic, thyme, and sugar, and saute over medium heat for 30 minutes, stirring, until very soft and golden.

Meanwhile, preheat the oven to 400 degrees and oil the insides of a 7 1/2-cup deep ovenproof dish. Add the stock and wine to the onions and bring to the boil. Lower the heat, cover, and simmer for 15 minutes. Season to taste.

Toast the bread lightly on both sides, then place half the slices in the base of the prepared dish. Sprinkle with half of the cheese, then spoon the soup over, and top with the remaining bread and cheese. Bake for 15 minutes until the cheese is melted.

Meanwhile, preheat the broiler to high. Brown the soup quickly under the broiler, then allow to cool for 5 to 10 minutes before serving.

Source:
CELEBRATING THE IMPRESSIONIST TABLE by Pamela Todd (c) 1997 - Stewart, Tabori & Chang, New York, NY - 192 pages - $29.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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