Saturday, March 19, 2011

Caramelized Onion Gruyere Toast & Tomato Soup

Caramelized Onion Gruyere Toasts

1 large vidalia onion
1 large yellow onion
3 tbsp olive oil
3 tbsp butter
1 tbsp worchestershire sauce
1 tsp dried thyme
2 tsp dried sage
salt & pepper to taste
any rustic sour dough or multi grain bread

Start by cutting onions in half then slicing.  In a large non-stick pan on a low flame heat olive oil and melt butter.  Add dried spices and let bloom for 2 minutes then add onions, worschestershire sauce, salt and pepper.  Stir onions to coat, I found using tongs works best.  Cover and let onions soften stirring every 5 minutes for 1 hour making sure heat remains low and onions do not brown too quickly.  Once onions are translucent remove lid and allow to color for another 30 to 45 minutes.  Onions will caramelize and amazing flavor will develop.  Stay patient and do not rush to brown the onions.

Slice bread and drizzle with olive oil.  Put under a low broiler until lightly golden.  Take out, spread with caramelized onions and top with gruyere.  Put back into broiler until cheese has melted.

Tomato Soup

I took inspiration for this recipe from Giada De Laurentiis' Quick and Spice Tomato Soup.

2 15 oz cans fire roasted tomatoes
4 cups vegetable stock
1/2 orzo pasta or broken spaghetti
1 can cannellini beans
1/2 tsp red pepper flakes
2 carrots
1 red bell pepper
1 tsp minced garlic
1/2 yellow onion
6 fresh basil leaves
2 tbsp olive oil

Saute onion, carrots and red bell pepper in olive oil until almost tender.  Add orzo and red pepper flakes, let toast about 2 minutes.  Tear in basil leaves, add tomatoes and vegetable stock.  Bring to a boil then lower heat and simmer until pasta is cooked and vegetables are soft, about 15 minutes.

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