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Ingredientes
- 6 Tbsp butter
- 1 Tbsp Extra Virgin Olive Oil
- 2 Lbs Yellow onions, thinly sliced
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 1/2 tbsp all purpose flour
- 8 cups beef stock
- 2 cups water
- 1 cup dry white wine
- 1 tsp fresh black pepper
- 1 baugette
- 2 garlic cloves, halved
- 3 tbsp Extra virgin olive oil
- 2 cups shredded Gruyere Cheese
- 2 tbsp butter
Direcciones
- In a heavy saucepan over medium heat, melt the butter and olive oil. Add onions and cook until translucent. Reduce the heat to low and cover, stirring occasionally, until the onions turn golden (about 15 minutes). Uncover, sprinklewith sugar and salt, and raise to medium heat. Cook uncovered, stirring often, until the onions are golden brown (about 30 minutes). Sprinkle flour over the onions and continue to brown. After two minutes, add the beef broth and water a little at a time, continuing to stir. Raise the hea to high and bring to a boil. Add the wine and pepper. Reduce heat to low, cover, and cook until the onions begin to dissolve (about 45 minutes).
- While the soup is cooking, make the topping:
- Preheat a broiler. Place the bread, sliced to 1/2 inch thick, on a baking sheet and slip under broiler. Broil long enough to dry, but not brown, turning once. Remove from broiler. Rub both sides with garlic, brush with olive oil. Return to broiler and lightly toast. Set aside.
- Preheat oven to 450F. Place 6 - 8 ovenproof bowls on a baking sheet. Ladle soup into them. Place two slices of bread in each bowl. Sprinkle cheese evenly over tops. Dot with butter. Place in oven and bake 15 minutes. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 6 servings | |
| Calories 483 | |
| Calories from Fat 325 | 67% |
| Total Fat 36.86g | 46% |
| Saturated Fat 18.19g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1478mg | 62% |
| Potassium 451mg | 13% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.6g | 4% |
| Protein 16.33g | 26% |
