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3
tablespoon butter
1 1/2
lb. onions, thinly sliced
1 clove
chopped garlic
1 bay
leaf
4 sprigs
thyme
1 cup
Galena Cellars "Eric the Red" wine
1 qt
beef stock
1
tablespoon tomato paste
1 1/2 teaspoon sugar
4 slices garlic bread
1/2 lb shredded Gruyere
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Contributed by:
Fritz and Frites
317 N. Main ST
Galena, IL 61036
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Melt
butter in stock pot over medium heat, add onions and cook until
onions are soft. Add garlic and herbs and continue cooking
until onions are golden. Deglaze pan with Galena Cellars
"Eric the Red" wine, add stock, tomato paste, sugar, and salt
and pepper to taste. Simmer for 30 minutes. Pour
soup in to 3 oven-proof bowls. Add bread slices to each
bowl and sprinkle with shredded cheese. Set under broiler
until cheese is brown.
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