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FareShare Gazette -- July 2010 Recipes

This FareShare Gazette -- July 2010 Recipes recipe uses Light Olive Oil, Onions, Granulated Sugar, Flour, and Gruy Re Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 8 cup
• 1/2 tsp
• 1 tbsp
• 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   Set a heavy bottom sauce pan over medium heat and add the oil.

2. 2

   When the oil is hot, add the onions.

3. 3

   Cover the pan and cook the onions slowly until they are tender and translucent.

4. 4

   This will take about ten minutes.

5. 5

   2. Remove the lid, raise the heat to medium high, and stir in the sugar.

6. 6

   Continue to cook the onions, stirring frequently, until they take on a dark walnut brown color. This will take about 20 to 25 minutes.

7. 7

   3. Sprinkle in the flour and continue to cook the onions while stirring for an additional 2 minutes.

8. 8

   4. Remove the onions from the heat and set them aside (without removing them from the pot) to cool a little.

9. 9

   5 While the onions are cooling, heat the stock to a slow simmer.

10. 10

    Stir about three cups of hot stock into the onions along with the brandy.

11. 11

    Return this mixture to the stove over medium high heat and bring it to a simmer.

12. 12

    Cook this mixture while gently stirring for about three minutes.

13. 13

    6. Add the remaining stock, loosely cover the pot, and slowly simmer the soup for about one and a half hours.

14. 14

    While soup simmers, put oven rack in middle position and preheat oven to 350F.

15. 15

    Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

16. 16

    Remove cro�tes from oven and preheat broiler.

17. 17

    Put crocks in a shallow baking pan.

18. 18

    Divide soup among crocks, then float a cro�te in each.

19. 19

    Slice enough Gruy�re (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

20. 20

    Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

21. 21

    10. Serve carefully because the crocks will be very hot (and so will the soup!).