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Title: Onion Soup with Gorgonzola Toast
Categories: Soups
      Yield: 4 servings
 
      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, 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.






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