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Ingredientes
- 1/4 c. unsalted butter
- 6 lrg onions - (abt 5 lbs) thinly sliced
- 1 x garlic clove chopped
- 1/2 c. brandy
- 1 Tbsp. all-purpose flour
- 6 c. homemade or possibly canned beef broth Salt to taste Freshly-grnd black pepper to taste
- 12 slc French bread, 1/2" thick toasted
- 3/4 lb coarsely-grated Gruyere
Direcciones
- Heat the butter in a soup pot over moderate heat. Add in the onions and cook, stirring frequently, till caramelized, about 40 min.
- Add in the garlic and cook, stirring, till fragrant, about 1 minute. Remove the pot from the heat and add in the brandy. Return the pot to the heat and cook, stirring occasionally, till almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 min. While stirring, slowly add in the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 min. Season the soup with salt and pepper.
- Arrange a rack about 4 inches from the broiler and preheat.
- Arrange 6 ovenproof crocks or possibly deep soup bowls on a baking sheet and ladle the warm soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.
- Broil the soups till the cheese is melted and bubbling. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 540 | |
| Calories from Fat 90 | 17% |
| Total Fat 10.16g | 13% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 839mg | 35% |
| Potassium 367mg | 10% |
| Total Carbs 85.99g | 23% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.01g | 6% |
| Protein 16.77g | 27% |
