- Special Pricing
Bermuda Onion Soup
- Active Time 20m
- Total Time 45m
Makes 8 servings
- 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 mouncezarella cheese
In a stockpot or saucepan 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 heatproof 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 information per serving
348 calories; 12g total fat; 15mg cholesterol; 686mg sodium; 40g carbohydrates; 3g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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