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Ingredientes
- 8 lrg Yellow onions, thinly sliced
- 1/4 c. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 c. Flour
- 4 c. Chicken stock, or possibly canned low-sodium broth broth
- 4 c. Beef stock, or possibly canned low-sodium broth
- 1/2 c. Dry sauterne
- 3 Tbsp. Brandy
- Â Â Salt
- Â Â Freshly grnd black pepper
- 6 x Croutons (to 8) of well-toasted French bread, cut to fit soup crocks
- 18 slc (thick) (up to 32) (about 1 lb.) Gruyere, Emmentaler or possibly other easily melted cheese
Direcciones
- Place onions in a covered saucepan with butter and extra virgin olive oil over low heat and cook, stirring occasionally, till soft, about 30 min. Remove cover, add in salt and sugar, and cook till onions are golden, about 1 to 1 1/2 hrs, stirring frequently to prevent burning. Stir in flour and cook an additional 5 min.
- In a separate saucepan over high heat, bring chicken and beef stocks to a boil. Add in Cooked onions and sauterne, return to a boil, then cover, reduce heat, and simmer 45 min. Before serving add in brandy and salt and pepper to taste.
- Preheat broiler.
- Ladle soup into individual ovenproof crocks, filling nearly to tops. Add in a crouton to each bowl and cover with 3 or possibly 4 slices of cheese to cover entire top of crock. Place crocks in a broiling pan and position under broiler till cheese melts, browns lightly, and forms a crust over top of crock.
- Serves 6 to 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 70 | 42% |
| Total Fat 8.0g | 10% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 915mg | 38% |
| Potassium 363mg | 10% |
| Total Carbs 16.64g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.26g | 4% |
| Protein 4.5g | 7% |
