French Onion Soup Au Gratin Recipe
Ingredients
1/3 cup butter or margarine
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 garlic clove, minced
Room temperature
2 lbs. yellow onions, sliced
1/4 teaspoon paprika
1/2 teaspoon sugar
6 tablespoons freshly grated Parmesan cheese
1/4 teaspoon dried leaf thyme
1/4 teaspoon white pepper
6 slices French bread
1/4 cup dry red wine
1-1/2 cups shredded Gruyere or Swiss cheese
3 (10-1/2-oz.) cans concentrated beef broth
6 oz.) 1 (14-1/2-oz.) can regular-strength chicken broth
Directions
Combine 1/3 cup butter or margarine and oil in a 4-quart pot.
Heat until butter or margarine melts.
Add garlic, onion and sugar.
Saut6 over medium-low heat until onions are golden, about 20 minutes.
Do not allow onions to brown.
Sprinkle thyme and white pepper over onions.
Stir in red wine, beef and chicken broth, and Worcestershire sauce.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.
Preheat broiler.
In a small bowl, combine 3 tablespoons butter or margarine, paprika and Parmesan cheese.
Cream with the back of a spoon until smooth.
Toast 1 side of each bread slice under broiler.
Turn slices over.
Spread untoasted side with butter mixture.
Broil until browned and bubbly.
Ladle soup into 6 individual casseroles or ovenproof soup bowls.
Float 1 piece toast on each serving.
Sprinkle 1/4 cup shredded Gruyere or Swiss cheese over top.
Place casseroles or bowls under broiler until cheese melts
Heat until butter or margarine melts.
Add garlic, onion and sugar.
Saut6 over medium-low heat until onions are golden, about 20 minutes.
Do not allow onions to brown.
Sprinkle thyme and white pepper over onions.
Stir in red wine, beef and chicken broth, and Worcestershire sauce.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.
Preheat broiler.
In a small bowl, combine 3 tablespoons butter or margarine, paprika and Parmesan cheese.
Cream with the back of a spoon until smooth.
Toast 1 side of each bread slice under broiler.
Turn slices over.
Spread untoasted side with butter mixture.
Broil until browned and bubbly.
Ladle soup into 6 individual casseroles or ovenproof soup bowls.
Float 1 piece toast on each serving.
Sprinkle 1/4 cup shredded Gruyere or Swiss cheese over top.
Place casseroles or bowls under broiler until cheese melts
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
