Roasted Onion And Leek Soup With Gruyere And Parmesan Croute

Recipe Ingredients

		For The Soup
3 lbs	1362g / 48oz	Onions - sliced 1/2" thick
2 lbs	908g / 32oz	Leeks, white and light green parts - washed, and
		Cut into 1" pieces
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper-- to taste
1 cup	237ml	Dry white wine
6 cups	1422ml	Homemade or canned beef stock - (to 8 cups - divided
1 section		Fresh thyme
		(or 1 tspn dried thyme, crumbled)
1		Bay leaf
		Gruyere and Parmesan Croutes
12		Italian or French bread - cut 1/2" thick
		On the diagonal
2		Garlic cloves - halved (large)
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Grated Gruyere cheese
1/2 cup	118ml	Freshly-grated Parmesan

Recipe Instructions

Preheat oven to 425 degrees.

In a large roasting pan, toss the onions and leeks with the oil and season with salt and pepper to taste. Roast, stirring often, for 30 minutes or until the onions are golden but not crispy. Transfer to a large soup pot. Pour the wine into the roasting pan. Bring to a boil over high heat on the stovetop, scraping up the browned bits. Boil for 1 minute, then add to the onions and leeks.

Add 6 cups of the stock, the thyme, bay leaf and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 minutes to concentrate the flavors, adding some or all of the remaining 2 cups stock as needed if the soup becomes too thick. Remove and discard the thyme sprig, if used, and the bay leaf.

For the croutes: Reduce oven heat to 400 degrees. Rub both sides of each slice of bread with the garlic and brush with oil. Arrange slices on a baking sheet and bake, turning once, for 7 minutes total, or until lightly toasted. Spoon some of both cheeses over each slice and bake for 3 to 4 minutes more or until the cheeses are melted. Serve at once.

To serve: Ladle soup into heated bowls and top each with a hot cheese croute.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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