A savoury soup served as a light snack or appetizer.
INGREDIENTS
1 lb. 8 oz. onions 2 tbsp. all-purpose flour
3 tbsp. olive oil 1/2 cup dry white wine
4 garlic cloves, 3 chopped 8 cups vegetable stock
& 1 peeled but kept whole 6 slices french bread
1 tsp. sugar 3 cups grated swiss cheese
2 tsp. chopped fresh thyme
1. Thinly slice the onions. Heat the olive oil in a large, heavy bottomed pan, than add the onions and cook, stirring occasionally, for 10 minutes, until they are just beginning to brown. Stir in the chopped garlic, sugar, and thyme, than reduce heat and cook, stirring occasionally for 30 minutes, or until the onions are golden brown.
2. Sprinkle in the flour and cook, stirring, for 1-2 minutes. Stir in the wine. Gradually stir in the stock and bring to a boil, skimming off any scum that rises to the surface, than reduce the heat and simmer for 45 minutes. Meanwhile, toast the bread on both sides under a preheated medium broiler. Rub the toast with the garlic clove.
3. Ladle the soup into 6 flameproof bowls set on a cookie sheet. Float a piece of toast in each bowl and divide the grated cheese between them. Place under a pre-heated medium hot boiler for 2-3 minutes, or until the cheese has just melted. Garnish with thyme sprigs and serve.
NUTRITIONAL INFORMATION
Calories………………………443
Protein………………………..20g
Carbs………………………….37g
Sugars………………………….8g
Fat……………………………..24g
Saturates…………………….11g
