French Onion Soup Au Gratin
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Yellow onions||2 Pound, sliced|
|Freshly grated parmesan cheese||6 Tablespoon|
|Dried thyme leaf||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|French bread slice||6|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Shredded cheese||1 1⁄2 Cup (24 tbs) (Gruyere Or Swiss)|
|Concentrated beef broth||31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can)|
Combine 1/3 cup butter or margarine and oil in a 4-quart pot.
Heat until butter or margarine melts.
Add garlic, onion and sugar.
Saut6 over medium-low heat until onions are golden, about 20 minutes.
Do not allow onions to brown.
Sprinkle thyme and white pepper over onions.
Stir in red wine, beef and chicken broth, and Worcestershire sauce.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.
In a small bowl, combine 3 tablespoons butter or margarine, paprika and Parmesan cheese.
Cream with the back of a spoon until smooth.
Toast 1 side of each bread slice under broiler.
Turn slices over.
Spread untoasted side with butter mixture.
Broil until browned and bubbly.
Ladle soup into 6 individual casseroles or ovenproof soup bowls.
Float 1 piece toast on each serving.
Sprinkle 1/4 cup shredded Gruyere or Swiss cheese over top.
Place casseroles or bowls under broiler until cheese melts