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Old 07-03-2007, 01:11 PM
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Country French Onion Gratin

INGREDIENTS for Garlic Croutons:

6 (1/4-inch-thick) slices French bread
2 Tablespoons butter, melted
2 Tablespoons extra-virgin olive oil
1 teaspoon garlic salt


2 pounds sweet onions, cut into quarters and thinly sliced
1/4 cup (1/2 stick) butter
8 cups vegetable broth
1/4 cup dry sherry
1 (3/4-ounce) package dried shiitake mushrooms
1 large bay leaf
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon steak seasoning
6 slices provolone cheese


For the croutons,
brush both sides of the bread slices with a mixture of the butter and olive oil. Sprinkle each side with garlic salt. Arrange the slices in a single layer on a baking sheet. Toast at 400 degrees for 10 to 12 minutes or until golden brown, turning once.

For the soup,
cook the onions in the butter in a skillet over medium heat for 35 to 40 minutes or until tender and caramelized, stirring occasionally. Add the broth, sherry, mushrooms, bay leaf, salt, paprika and steak seasoning. Bring to a simmer. Simmer for 30 to 40 minutes or to the desired consistency, stirring occasionally. Discard the bay leaf.

Ladle the soup into ovenproof soup bowls and place the bowls on a baking sheet. Top each serving with 1 garlic crouton and 1 slice of cheese. Broil until brown and bubbly. Serve immediately.

This French onion soup is unique in that it uses
vegetable broth.


Margaret Ball
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