[onlypaid]
by Chef John Guinivere
Summary: A delightful version of the classic French dish
Cooking time (duration): 20 minutes
Number of servings (yield): 4
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Ingredients
- 3 tbsp. butter
- 2 red onions, cut into chunks
- 1/3 cup sherry
- 2 garlic cloves, minced
- 2 beef bouillon cubes
- 1/2 tsp. pepper
- 3 cups water
- 4 large croutons
- 1 cup gouda or gruyere cheese, grated
Instructions
- Saute onions in butter over medium heat in a medium saucepan, stirring occasionally.
- Cook until the onions have carmelized. Add sherry, garlic, bouillon cubes, and pepper.
- Stir well.
- Add water; stir and bring to a boil.
- Turn on the oven broiler.
- Ladle soup into oven-safe serving bowls.
- Place a crouton on top of the soup in each bowl so that it floats.
- Place grated cheese on top of the croutons.
- Place bowls on a baking sheet.
- Place baking sheet under broiler long enough for the cheese to melt.
- Remove from the broiler.
- Serve immediately.
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