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Ingredientes
- 3 Tbsp. Unsalted butter
- 4 c. Yellow onions julienned Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Minced garlic
- 1 dsh Dry sherry
- 1 dsh Worcestershire sauce
- 8 c. Basic Beef Stock see * Note
- 8 slc Toasted French bread - (abt 1" thk)
- 2 c. Duck Rillette see * Note
- 8 slc Gruyere cheese
- 2 tsp Minced fresh parsley leaves
Direcciones
- Preheat the oven to 400 degrees.
- In a large saucepan, over medium-heat, heat the butter. Add in the onions. Season with salt and pepper. Saute/fry the onions till slightly caramelized, about 8 to 10 min. Add in the garlic, sherry, Worcestershire sauce and Basic Beef Stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 min. Ladle the soup into oven-proof deep bowls.
- Spread each piece of bread with 1/4 c. of the Duck Rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake till the cheese is bubbly and golden brown, about 6 to 8 min. Remove from the oven and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 8 servings | |
| Calories 386 | |
| Calories from Fat 134 | 35% |
| Total Fat 15.15g | 19% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1298mg | 54% |
| Potassium 348mg | 10% |
| Total Carbs 43.43g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.84g | 3% |
| Protein 19.51g | 31% |
