Gayle in MD
02-22-2003, 06:55 PM
Hi all, ever get in the mood for one of your favorites and not have the correct ingredients on hand. That happened to me during our snow storm, and I ended up with a better recipe!
For seven to eight servings, may be cut in half
10 lbs yellow onions
1/4 C. olive oil
4T olive oil
4 T. butter
1 clove minced garlic
1 to 1 1/2 lbs swiss cheese
8 slices pumpernickel bread, or French bread loaf if preferred
2 cans beef broth (Use good quality broth)
2 cans chicken broth, preheated together
32 ounces good red wine
1 can of grated parmasean cheese, (or grated fresh parmasean)
In a large heavy fry pan or dutch oven, saute the minced garlic in about 1/4 Cup of olive oil a few minutes. Then add half the onions for about 15 minutes, then add the rest, on medium heat till good and brown, (This takes a while, atleast an hour, stirring pretty frequently. Add extra olive oil if needed. When the onions turn mahogany color...melt in the butter, heating another few minutes till melted
Add the wine, and let it cook down till it becomes rather thick, and is reduced by 3/4.
slowly add the preheated broth, and simmer for another 20 minutes.
Meanwhile, brush the bread slices with 6 tablespoons of olive oil, and toast on a cookie sheet in the oven.
Fill oven proof bowls with 2 layers of toasted bread, and sprinkle the grated permasean cheese between the layers, ladeling the soup mixture in as you go till you reach almost to the top.
Top each bowl with layers of sliced swiss cheese.
Put the bowls on cookie sheets and broil under the broiler, (Not too close) till the cheese is brown and bubbly.
The very best I have ever had anywhere!
Let me know if you try it...
Gayle in Md. /ccboard/images/graemlins/grin.gif
For seven to eight servings, may be cut in half
10 lbs yellow onions
1/4 C. olive oil
4T olive oil
4 T. butter
1 clove minced garlic
1 to 1 1/2 lbs swiss cheese
8 slices pumpernickel bread, or French bread loaf if preferred
2 cans beef broth (Use good quality broth)
2 cans chicken broth, preheated together
32 ounces good red wine
1 can of grated parmasean cheese, (or grated fresh parmasean)
In a large heavy fry pan or dutch oven, saute the minced garlic in about 1/4 Cup of olive oil a few minutes. Then add half the onions for about 15 minutes, then add the rest, on medium heat till good and brown, (This takes a while, atleast an hour, stirring pretty frequently. Add extra olive oil if needed. When the onions turn mahogany color...melt in the butter, heating another few minutes till melted
Add the wine, and let it cook down till it becomes rather thick, and is reduced by 3/4.
slowly add the preheated broth, and simmer for another 20 minutes.
Meanwhile, brush the bread slices with 6 tablespoons of olive oil, and toast on a cookie sheet in the oven.
Fill oven proof bowls with 2 layers of toasted bread, and sprinkle the grated permasean cheese between the layers, ladeling the soup mixture in as you go till you reach almost to the top.
Top each bowl with layers of sliced swiss cheese.
Put the bowls on cookie sheets and broil under the broiler, (Not too close) till the cheese is brown and bubbly.
The very best I have ever had anywhere!
Let me know if you try it...
Gayle in Md. /ccboard/images/graemlins/grin.gif