Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 21
Directions
1. Slice the onions as thinly as your can by using a knife or mandolin.
2. Heat a large pot to medium low. Once hot add butter and olive oil. Add the
onions and stir for a few minutes. Cover with a lid and cook on low for 20
minutes until tender and translucent. Remove the lid and turn up the heat. Stir
the onions constantly until they have browned. This should take 20-25 minutes.
3. Add the flour and cook for a few minutes. Add wine and cook for 5 minutes
until the alcohol cooks off. Add beef stock, bay leaves and thyme. Season with
salt and pepper. Let simmer on low for 30 minutes.
4. While the soup simmers, shred the cheese and prepare the crostini.
5. Make the crostini by slicing a baguette into 1/2 inch pieces. Brush the
baguette with olive oil on both sides. Bake in oven at 325 degrees for 10-15
minutes, flipping the bread halfway through. Bake until the bread is golden.
Once the bread has been removed from the oven, rub with garlic on both sides.
6. Sprinkle a small amount of cheese at the bottom of four ramekins. Ladle the
soup into ramekins and add a few pieces of crostini and sprinkle with cheese.
Set the oven to broil and broil in the oven until the cheese is golden. This
should take a few minutes.
Prepare Time
20 Minutes
Cook Time
1 Hour
Yield
Serves 4
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