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Ingredientes
- 2 ounce butter
- 8 ounce onions, finely sliced
- 1 c. sherry
- 1 1/2 lt beef or possibly vegetable stock
- 1 x cheesecloth
- 1 x bouquet gari salt pepper
- 4 slc baguette
- 4 ounce Gruyere or possibly other sharp cheese
Direcciones
- In a large pan, heat the butter and add in the onions. Add in a healthy pinch of salt and leave them to soften over a low heat, about 40 min. At which point, uncover the pan and allow the onions to caramelize, turning a rich brown colour, about 30 min.
- Add in the sherry and allow the alcohol to evaporate for a minute. Pour the beef or possibly vegetable stock into the browned onions and allow the mix to boil briefly. Reduce the heat to a simmer and allow cooking for 10 to 15 min to allow the flavour of the onions to infuse the stock. Skim off any fat which rises to the surface.
- Ladle the soup into individual bowls. Float a piece of French bread across the top of each bowl and sprinkle cheese over it. Season with pepper and put the bowls under a warm broiler till the cheese melts and begins to bubble. Serve immediately.
- Preparation is easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 1106 | |
| Calories from Fat 693 | 63% |
| Total Fat 77.31g | 97% |
| Saturated Fat 35.47g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 376mg | 16% |
| Potassium 1165mg | 33% |
| Total Carbs 12.95g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.86g | 5% |
| Protein 70.89g | 113% |
