Onion soup with gorgonzola toast

Yield: 4 Servings S

Ingredients:

3 lg Onions chopped
4 Garlic cloves minced
3 tb Butter
2 tb Flour
1 ts Dried thyme leaves
7 c Rich beef stock
1 tb Tomato paste Salt and pepper to taste
2 oz Gorgonzola
4 sl French bread

Instructions:

toasted Onion soup is a classic example of caramelization as a flavour enhancer. This soup gets an added flavor boost from the garnish--a slice of gorgonzola topped bread. Cook onions and garlic in a large heavy covered soup pot over moderate heat until they release their moisture about 10 minutes. Add butter and cook uncovered until onions are a rich golden brown about 15 minutes. Add flour and thyme and cook 5 minutes longer stirring constantly. Add stock and tomato paste. Simmer for 15 minutes. Season with salt and pepper. Place a 1/2-ounce slice of Gorgonzola on each piece of toast and run under the broiler for 1 minute or until the cheese is bubbly. Ladle soup into warmed bowls and float a gorgonzola toast on top of each. PER SERVING: 370 calories 18 g protein 41 g carbohydrate15 g fat (8 g saturated) 36 mg cholesterol 501 mg sodium 4 g fiber. From an article by Andrew Schloss in The San Francisco Chronicle 5/6/91. Posted by Stephen Ceideburg