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Onion Soup Burgundy-style
Recipe By : The New New York Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 Pounds Onions
4 Tablespoons Butter
1 Clove Garlic -- finely minced
Salt
Freshly ground black pepper
2 Tablespoons Flour
10 Cups Water
1 Cup Dry white wine
1 Bay leaf
1 Sprig Fresh thyme or
1/2 Teaspoon Dried thyme
12 Very thin (1/4-inch) slices French bread
2 Cups Grated Gruyere or Swiss cheese
6 Tablespoons Grated Parmesan cheese
1. Preheat oven to 400F.
2. Peel the onions and cut them in half. Slice each half wafer thin
there should be about 12 cups. In a large, heavy, ovenproof casserole
or deep skillet, heat the butter and add the onions and garlic. Cook,
stirring, until the onions are wilted and start to brown, about 10
minutes. Sprinkle with salt and pepper. Put the casserole in the
oven and bake for 15 minutes.
3. Remove the casserole from the oven and sprinkle the onion mixture
with flour, stirring to coat the onion pieces evenly. Add the water
and wine and cook over high heat, scraping around the bottom and sides
to dissolve the browned particles. Add the bay leaf and thyme and
simmer for 30 minutes, stirring frequently.
4. Meanwhile, put the bread slices on a baking sheet and bake until
brown and crisp.
5. Increase the oven temperature to 450F degrees
6. Fill 6 individual ovenproof soup tureens, or one large tureen,
with the soup. If individual tureens are used, place 2 slices of
toast atop the soup. if a large tureen is used, cover with the toast,
overlapping. Sprinkle the toast with the Gruyere, then the Parmesan.
place the Tureens on a baking dish to catch any drippings. Bake for
about 10 minutes, or until the soup is piping hot, bubbling and brown
on top.
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