Vidalia Onion Soup Au Gratin
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Thursday, 23 June 2011 18:31
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10 slices French bread, cut ¾” thick 3 large Vidalia onions, thinly sliced ½ cup butter ½ cup finely diced smoked sausage ¼ cup minced garlic 3 TBS flour 6 cans beef stock ½ cup Madeira wine ½ tsp salt ½ tsp black pepper 1...

 

  • 10 slices French bread, cut ¾” thick
  • 3 large Vidalia onions, thinly sliced
  • ½ cup butter
  • ½ cup finely diced smoked sausage
  • ¼ cup minced garlic
  • 3 TBS flour
  • 6 cans beef stock
  • ½ cup Madeira wine
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  • ½ cup sliced green onions
  • ½ cup chopped parsley
  • 1 cup shredded smoked Mozzarella cheese
  • 1 cup shredded Mozzarella cheese
  • Grated Parmesan cheese
  • Paprika
  1. Butter French bread slices and toast until golden brown; set aside
  2. In heavy Dutch oven, melt butter over medium high heat; add onion and saukte until caramelized, stirring occasionally, about 30 minutes
  3. Add sausage and garlic; cook additional 5 minutes
  4. Sprinkle in flour and blend well
  5. Add beef stock, one ladle at a time, until all is incorporated; bring to a boil, then reduce heat and simmer for 45 minutes
  6. Add wine, salt, pepper, hot sauce, green onions and parsley and cook 5-10 minutes
  7. Preheat oven broiler
  8. Place one bread slice into each bowl and ladle soup over bread, top with generous amounts of cheeses and paprika
  9. Broil 6” from heat for 1 minute or until cheese melts and begins to turn brown

Serves 8-10

 

Last Updated on Wednesday, 06 July 2011 04:11