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Raciónes: 8

Ingredientes

Cost per serving $3.04 view details
  • 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

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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%
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