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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 2 |
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This recipe was in the R.S.V.P. section of an October 1988 issue of Bon Appetit. It was requested from Bistro 110 in Chicago,Illinois. It doubles easily. Ingredients:
1 tablespoon unsalted butter |
1 1/2 teaspoons olive oil |
1/2 lb onion, peeled and thinly sliced |
1/4 lb leek, thinly sliced (white part only) |
1 garlic clove, finely chopped finely |
1/4 teaspoon sugar |
1 1/2 tablespoons all-purpose flour |
4 cups heated beef stock or 4 cups canned low sodium beef broth |
1/4 cup dry vermouth |
1 dash hot pepper sauce (such as tabasco) |
fresh ground black pepper |
salt |
2 toasted french bread, slices |
4 guyere cheese slices (thinly sliced) |
Directions:
1. Melt butter with oil in large pot over low heat.
2. Add onions,leeks and garlic and cook until onions soften, stirring occasionally, about 15 minutes.
3. Increase heat to medium-low; add sugar and cook until onions are deep golden brown, stirring frequently, about 30 minutes.
4. Add flour and stir 3 minutes.
5. Add stock, vermouth, hot pepper sauce and pepper;simmer 40 minutes and season to taste with salt.
6. (Can be prepared 1 day ahead. Cool and refrigerate. Rewarm before continuing.).
7. Preheat broiler.
8. Divide soup between two 8 ounce soup crocks or oven-proof bowls.
9. Top each with toasted bread and 2 slices cheese.
10. Broil until cheese melts and top is deep golden brown; serve immediately.
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