Stephen Ceideburg 3 lg Onions, chopped
4 Garlic cloves minced
3 tb Butter
2 tb Flour
1 t Dried thyme leaves
7 c Rich beef stock
1 tb Tomato paste
Salt and pepper to taste 2 oz 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 garnish–a 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 1/2-ounce 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