RECIPE TITLE "Bermuda Onion Soup Recipe"
Source: Burt Wolf's Table
Makes 8 servings --- easy
2 tablespoons butter
2 tablespoons vegetable oil
3 Bermuda onions, thinly sliced, about 5 cups
2 cloves garlic, 1 minced, 1 sliced in half
1/2 teaspoon dried thyme
1 bay leaf
8 cups chicken stock
2 tablespoons Outerbridge's Sherry Pepper Sauce (optional)
16 thin slices French or Italian bread
1/2 cup grated mozzarella cheese
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In a stock pot or sauce pan large enough to hold all the ingredients, over medium heat, heat the butter and the oil together until the butter melts. Add the onions and sauté until the onions begin to turn a milky transparent white.
Add the minced garlic, and sauté for 3 minutes more. Add the thyme and the bay leaf, and sauté for 1 minute. Add the chicken stock and the Sherry Pepper Sauce, bring the mixture to a boil, reduce to a simmer, and simmer for 30 minutes.
While the soup is cooking, toast the slices of bread until they have a crisp surface. Rub one side of each slice with the cut surface of the sliced garlic clove.
Preheat broiler. Remove the bay leaf from the soup. Ladle the soup into individual heat-proof serving bowls. Place two slices of bread on top of the soup. Sprinkle some of the mozzarella cheese on top of the bread. Melt the cheese under a broiler or in the oven. Serve the soup as soon as the cheese is melted.
NOTE: If Outerbridge's Sherry Pepper Sauce is not available, try a touch of vinegar and a drop of Tabasco.
Recipe reprinted by permission of Doubleday. All rights reserved.
| Nutrition Facts
Makes 8 servings
Facts per Serving
Calories: 348 Fat: 12g Carbohydrates: 40g
Cholesterol: 15mg Sodium: 686mg Protein: 17g
Fiber: 3g % Cal. from Fat: 31% % Cal. from Carbs: 46%
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