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Soup - Onion Soup Gratinee Recipe

   
 

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     Soup - Onion Soup Gratinee

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
4 lbs onions, halved and sliced
4 tbl butter, cut into chunks
2 tbl olive oil
1/2 tsp Kosher salt
1 tsp dried thyme
1 bay leaf
3 tbl flour
2 quarts of stock - either beef or mix of beef and chicken
1/2 c dry white wine or dry vermouth
 
Salt and pepper to taste
3 tbl of cognac
12 rounds of French bread, 1/4 inch thick
olive oil
1-2 cloves are garlic, halved
1-2 cups of Gruyere or Compte cheese, grated

Instructions
Preheat the oven to 400 degrees.Liberally grease a Dutch oven with olive oil. Then combine onions, butter, olive oil, salt thyme and bay leaf. Cook covered in the oven for 1 hour. Stir and leaving the lid slighly askew, continue cooking for an additional 1 1/2 hours. If using the Instapot, melt butter and oil, add onions and other ingredients and put on pressure cook high for 20 minutes. Immediately release pressure. Continue with step 2 using saute setting on high.
Transfer the Dutch oven to the stovetop. Cook the onion mixture over medium-high heat, until the liquid is evaporated and the onions are golden - about 20 minutes.
Mix flour into onions. Add wine and cognac to begin deglazing. Then add broth scrapping the bottom of the pan to loosen any carmelized onions. Bring the soup to a boil and simmer for 30 minutes. Remove bay leaf
Brush bread rounds with olive oil. Broil both sides of the bread until they are golden brown. Rub toasts with garlic and set aside. Laddle soup into crocks. Top with 2 toasts and cover with grated cheese. Place crocks unter broiler for 1-2 minutes, until the cheese is brown and bubbly.


Originally Submitted
12/31/2012





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