INGREDIENTS
- 6 tbsp (90 mL) butter (3/4 stick), melted stick),
- 6 oz (175 g) French bread,
- 8 oz (250 g) cremini mushrooms,
- 5 sweet onions
- 3 garlic cloves,
- 1 tbsp (15 mL) sugar
- 1 cup (250 mL) dry red wine
- 3 tbsp (45 mL) flour
- 8 cups (2 L) unsalted beef stock
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) ground black pepper
- 3 fresh thyme,
- 6 oz (175 g) GruyĆØre cheese,
DIRECTIONS
1. Soften 1 tbsp (15 mL) of the margarine in Rockcrok™ (4-qt./3.8-L) Dutch Stove over medium intensity. Toast bread 1-2 minutes for every side or until light brilliant brown. Eliminate bread; put away.
2. Add 1 tbsp (15 mL) of the margarine and mushrooms to Dutch Broiler; cook, uncovered 8-9 minutes, or until mushrooms are profound brilliant brown, mixing periodically. Eliminate mushrooms.
3. In the mean time, cut onions with Basic Slicer on #2 setting. Add staying 4 tbsp (60 mL) spread, onions, garlic and sugar to Dutch Stove; cook, uncovered, 25-30 minutes or until onions are dim brown, mixing periodically.
4. Add wine; cook, revealed, 5-7 minutes or until fluid is at this point not apparent, yet onions are as yet sodden. Mix in flour; cook 1 moment. Mix in stock, salt, pepper and mushrooms. Embed thyme twigs into Spice Injecter; add to soup. Increment intensity to medium-high. Cook, covered, 8-10 minutes or until soup comes to a delicate bubble. Eliminate from intensity and eliminate Spice Injecter.
5. Preheat oven. Orchestrate toasted bread over soup; sprinkle uniformly with cheddar. Place Dutch Stove 2-4 in. (5-10 cm) from warming component; sear 2-4 minutes or until cheddar is gurgling. Eliminate from stove; sprinkle with thyme leaves.
DIRECTIONS
1. Soften 1 tbsp (15 mL) of the margarine in Rockcrok™ (4-qt./3.8-L) Dutch Stove over medium intensity. Toast bread 1-2 minutes for every side or until light brilliant brown. Eliminate bread; put away.
2. Add 1 tbsp (15 mL) of the margarine and mushrooms to Dutch Broiler; cook, uncovered 8-9 minutes, or until mushrooms are profound brilliant brown, mixing periodically. Eliminate mushrooms.
3. In the mean time, cut onions with Basic Slicer on #2 setting. Add staying 4 tbsp (60 mL) spread, onions, garlic and sugar to Dutch Stove; cook, uncovered, 25-30 minutes or until onions are dim brown, mixing periodically.
4. Add wine; cook, revealed, 5-7 minutes or until fluid is at this point not apparent, yet onions are as yet sodden. Mix in flour; cook 1 moment. Mix in stock, salt, pepper and mushrooms. Embed thyme twigs into Spice Injecter; add to soup. Increment intensity to medium-high. Cook, covered, 8-10 minutes or until soup comes to a delicate bubble. Eliminate from intensity and eliminate Spice Injecter.
5. Preheat oven. Orchestrate toasted bread over soup; sprinkle uniformly with cheddar. Place Dutch Stove 2-4 in. (5-10 cm) from warming component; sear 2-4 minutes or until cheddar is gurgling. Eliminate from stove; sprinkle with thyme leaves.
Yield:
- 8 servings of 1 1/3 cups/325 mL soup, 2 toasts
- 8 servings of 1 1/3 cups/325 mL soup, 2 toasts
Nutrients per serving:
Calories 330, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 1,020 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g
Calories 330, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 1,020 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g
U.S. Diabetic exchanges per serving:
per serving: 2 Starch, 1 High-Fat Meat, 11/2 Fat (2 Carb)
per serving: 2 Starch, 1 High-Fat Meat, 11/2 Fat (2 Carb)
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