by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 large tomato Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 pounds yellow onions, thinly sliced lengthwise Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
2/3 cups beer Ask a question about this ingredient
4 cups vegetable stock (chicken or beef stock can be used also for a more robust flavor) Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1 teaspoon fresh thyme Ask a question about this ingredient
1 teaspoon balsalmic vinegar Ask a question about this ingredient
3 tablespoons parmesan cheese, grated Ask a question about this ingredient
8 ounces Gruyere cheese, grated Ask a question about this ingredient
Garlic Thyme Croutons (recipe below) Ask a question about this ingredient
Preheat the oven to 275F. Slice the tomato into 1/4" slices. Lay them on a cookie sheet, lightly sprinkle with olive oil, and roast for at least 1 hour until they are no longer loose and moist. They should have a rich tomato paste aroma, but not be completely dried out. Set aside.
Ask a question about this stepMelt the butter and oil together in a saute pan over medium heat. Add the onions. When the onions become soft, sprinkle the sugar over them and continue to slowly cook until they caramelize and are a deep golden brown, about 45 minutes. Add the garlic and continue to cook for another minute. Add the flour and cook until the flour is a golden brown, about 3-4 minutes.
Ask a question about this stepStir in the beer and cook most of the moisture is gone. Stir in the stock.
Ask a question about this stepMash the roasted tomato into a paste with a mortar and pestle and add to the soup. Add the mustard, salt, pepper and thyme. Simmer for 30 minutes while you make the Garlic Thyme Croutons. Finish the soup with the balsalmic vinegar in the last 5 minutes of simmering.
Ask a question about this stepTurn on the broiler. Ladle the soup into the soup bowls. Top with the Garlic Thyme Croutons. Sprinkle the parmesan cheese on top followed by a generous pile of Gruyere cheese. Place the soup bowls on a thick cookie sheet and place under the broiler until the cheese is golden and bubbling.
Ask a question about this stepServe and enjoy!!
Ask a question about this step1 small loaf of french bread Ask a question about this ingredient
6 garlic cloves, minced (or more if you want more garlicky taste) Ask a question about this ingredient
1/2 teaspoon fresh thyme, minced Ask a question about this ingredient
2 tablespoons olive oil (enough to moisten bread pieces) Ask a question about this ingredient
Preheat the oven to 400F. Remove the crusts from the bread loaf. Tear the bread into bite sized pieces and place in a bowl with the olive oil, garlic and thyme. Toss with your hands until the bread pieces are coated with the oil, garlic and thyme. Lay out on a baking sheet and bake until lightly crisp (about 15 minutes).
Ask a question about this stepDeadly. Luscious. Scrumptious. (Love the thyme and garlic croutons! What a nice touch.) Yum. ;o)
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Thanks so much! And yes, the croutons really add something to this soup. I use this crouton idea for lots of things. Sometimes I tear large chunks of bread from a loaf and use this same recipe and toss them in bowl to be served on the side with lasagna.