Recipe - Onion Soup With Gorgonzola Toast

Stephen Ceideburg
3 lg Onions, chopped
4 Garlic cloves minced
3 tablespoon Butter
2 tablespoon Flour
1 teaspoon Dried thyme leaves
7 cup Rich beef stock
1 tablespoon Tomato paste
Salt and pepper to taste
2 ounce Gorgonzola
4 sl French bread, toasted

Onion soup is a classic example of caramelization as a flavour enhancer.
This soup gets an added flavor boost from the garnisha slice of
gorgonzola topped bread.

Cook onions and garlic in a large, heavy, covered soup pot over moderate
heat until they release their moisture, about 10 minutes. Add butter and
cook uncovered, until onions are a rich golden brown, about 15 minutes. Add
flour and thyme and cook 5 minutes longer, stirring constantly. Add stock
and tomato paste. Simmer for 15 minutes. Season with salt and pepper.

Place a 1/2ounce slice of Gorgonzola on each piece of toast and run under
the broiler for 1 minute, or until the cheese is bubbly. Ladle soup into
warmed bowls and float a gorgonzola toast on top of each. PER SERVING: 370
calories, 18 g protein, 41 g carbohydrate15 g fat (8 g saturated), 36 mg
cholesterol, 501 mg sodium, 4 g fiber.

From an article by Andrew Schloss in The San Francisco Chronicle, 5/6/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini