Text 7950, 68 rader
Skriven 2011-03-03 05:05:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 1034
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Onion Soup w/Thyme & Giant Gruyère Crostini
 Categories: Soups, Cheese, Breads, Beef, Wine
      Yield: 2 servings
 
      1 lb Yellow onions; halved, thin
           - cut lengthwise
      5    Sprigs fresh thyme
      1    Bay leaf
    1/4 ts Sea salt
           Fresh cracked pepper
      1 ts All-purpose flour
    1/2 c  Dry white wine
      2 c  Beef stock
      1 c  Water
      1 sl (1/2" thick) ciabatta bread;
           - halved
      2 tb Unsalted butter
  1 1/2 c  Grated Swiss Gruyère cheese
 
  Whenever the weather begins to get cold, I begin to
  fantasize about that perfect bowl of French onion soup. The
  top is golden and crisp, the cheese has blistered and fallen
  and is completely melted, and gooey bits are stuck to the
  outer sides of the bowl. When I cut through the cheese, the
  bread is slightly crisp, but mushy at the same time. I fill
  my spoon with the rich, full broth crammed with soft, sweet,
  smoky onions. Here's my fantasy in a bowl.
  
  In a heavy 5-quart pot melt the butter over low heat. Add
  the onions, thyme, bay leaf, and salt and pepper to taste
  and cook until the onions are deep amber and exceedingly
  soft, stirring occasionally, 25 to 30 minutes. Add the flour
  and cook for 1 to 2 minutes, then add the wine, increase the
  heat, and let the wine bubble away for 2 to 3 minutes. Add
  the beef stock and water, and let the soup simmer for 25 to
  30 minutes, allowing the flavors to meld together. Season
  with salt and pepper to taste.
  
  Preheat the oven to broil. Arrange a rack in the middle of
  the oven.
  
  Place the ciabatta on the middle rack of the oven and toast
  until crispy, about 2 to 3 minutes per side.
  
  Remove the bay leaf and thyme sprigs from the soup and
  discard. Pour the soup into two ovenproof bowls, float the
  toasted ciabatta on top, and cover it with a thick layer of
  the Gruyère. Put the soup bowls under the broiler on the
  middle rack and cook 3 to 5 minutes, or until the cheese is
  fully melted and golden.
  
  by Jessica Strand; Cooking for Two: Perfect Meals for Pairs
  
  Epicurious | February 2009
  
  Makes 2 servings
  
  MM Format by Dave Drum - 17 February 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Passion makes the world go around. Love makes it a safer place. - Ice T
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