I'm making this tonight - from the new basics by Rosso/Lukins (- one of my favourite cook books, BTW)
4 T unsalted butter
4 large onions (or 5 medium)
1/4 cup sugar
1/2 ts ground black pepper
salt to taste
6 cups beef stock (the recipe says home made, I say buy at the store...)
2 T ruby port
4 slices of french bread
1 cup grated Gruyère cheese
Melt butter in an soup pot.
Add onions and wilt over medium heat, covered, for 20 minutes. Stir occationally.
Sprinke sugar over onions. Stir and let sugar caramelize for 10 minutes.
The sprinkle with salt and pepper.
Add 3 cups of stock. Let simmer uncovered for 15 minutes.
Add remaining 3 cups of stock and ruby port.
Cook until soup is rich in taste - 30 to 40 minutes.
(Herer you are supposed to put soup into bowls and gratine it.)
I do it this way:
Heat oven to 350 degrees.
Put baking paper on a baking plate and put the bread slices on it. Divide the cheese on the slices and broil in oven until the cheese has melted.
Serve soup in soup bowls. Place bread with melted cheese on top just before serving.
I personally give this soup a ten...out of ten smileys/smile.gif))
4 T unsalted butter
4 large onions (or 5 medium)
1/4 cup sugar
1/2 ts ground black pepper
salt to taste
6 cups beef stock (the recipe says home made, I say buy at the store...)
2 T ruby port
4 slices of french bread
1 cup grated Gruyère cheese
Melt butter in an soup pot.
Add onions and wilt over medium heat, covered, for 20 minutes. Stir occationally.
Sprinke sugar over onions. Stir and let sugar caramelize for 10 minutes.
The sprinkle with salt and pepper.
Add 3 cups of stock. Let simmer uncovered for 15 minutes.
Add remaining 3 cups of stock and ruby port.
Cook until soup is rich in taste - 30 to 40 minutes.
(Herer you are supposed to put soup into bowls and gratine it.)
I do it this way:
Heat oven to 350 degrees.
Put baking paper on a baking plate and put the bread slices on it. Divide the cheese on the slices and broil in oven until the cheese has melted.
Serve soup in soup bowls. Place bread with melted cheese on top just before serving.
I personally give this soup a ten...out of ten smileys/smile.gif))