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Receta Roasted Onion And Leek Soup With Gruyere And Parmesan Croute
Add a photoRaciónes: 6
Ingredientes
- 3 lb onions sliced 1/2" thick
- 2 lb leeks, white and light green parts washed, and
- Â Â cut into 1" pcs
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. dry white wine
- 6 c. homemade or possibly canned beef stock - (to 8 c. divided
- 1 sprg fresh thyme
- Â Â (or possibly 1 tspn dry thyme, crumbled)
- 1 x bay leaf
- 12 slc Italian or possibly French bread cut 1/2" thick
- Â Â on the diagonal
- 2 lrg garlic cloves halved
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 c. grated Gruyere cheese
- 1/2 c. freshly-grated Parmesan
Direcciones
- Preheat oven to 425 degrees.
- In a large roasting pan, toss the onions and leeks with the oil and season with salt and pepper to taste. Roast, stirring often, for 30 min or possibly till the onions are golden brown but not crispy. Transfer to a large soup pot. Pour the wine into the roasting pan. Bring to a boil over high heat on the stovetop, scraping up the browned bits. Boil for 1 minute, then add in to the onions and leeks.
- Add in 6 c. of the stock, the thyme, bay leaf and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer for 30 min to concentrate the flavors, adding some or possibly all of the remaining 2 c. stock as needed if the soup becomes too thick. Remove and throw away the thyme sprig, if used, and the bay leaf.
- For the croutes: Reduce oven heat to 400 degrees. Rub both sides of each slice of bread with the garlic and brush with oil. Arrange slices on a baking sheet and bake, turning once, for 7 min total, or possibly till lightly toasted. Spoon some of both cheeses over each slice and bake for 3 to 4 min more or possibly till the cheeses are melted. Serve at once.
- To serve: Ladle soup into heated bowls and top each with a warm cheese croute.
- This recipe yields 6 servings.
- Comments: A soup for all seasons, this one's savory onion flavor is touched by sweetness of the leeks. The onions should roast only till golden brown; you don't want them to singe around the edges, that would add in a burned flavor to the stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 715g | |
| Recipe makes 6 servings | |
| Calories 733 | |
| Calories from Fat 170 | 23% |
| Total Fat 19.2g | 24% |
| Saturated Fat 6.27g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1406mg | 59% |
| Potassium 1102mg | 31% |
| Total Carbs 106.34g | 28% |
| Dietary Fiber 8.1g | 27% |
| Sugars 16.39g | 11% |
| Protein 29.84g | 48% |
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