*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    3       lg           Onions, chopped
    4                    Garlic cloves minced
    3       tb           Butter
    2       tb           Flour
    1       t            Dried thyme leaves
    7       c            Rich beef stock
    1       tb           Tomato paste
                         Salt and pepper to taste
    2       oz           Gorgonzola
    4       sl           French bread, toasted
   Onion soup is a classic example of caramelization as a
   flavour enhancer. This soup gets an added flavor boost
   from the garnish--a slice of gorgonzola topped bread.
   Cook onions and garlic in a large, heavy, covered soup
   pot over moderate heat until they release their
   moisture, about 10 minutes. Add butter and cook
   uncovered, until onions are a rich golden brown, about
   15 minutes. Add flour and thyme and cook 5 minutes
   longer, stirring constantly. Add stock and tomato
   paste. Simmer for 15 minutes. Season with salt and
   Place a 1/2-ounce slice of Gorgonzola on each piece of
   toast and run under the broiler for 1 minute, or until
   the cheese is bubbly. Ladle soup into warmed bowls and
   float a gorgonzola toast on top of each. PER SERVING:
   370 calories, 18 g protein, 41 g carbohydrate15 g fat
   (8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g
   From an article by Andrew Schloss in The San Francisco
   Chronicle, 5/6/91.
   Posted by Stephen Ceideburg
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