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Saturday, June 21, 2014

CAJUN CREAMY FRENCH SWEET ONION SOUP Au GRATIN
Prep Time:  30 Minutes
Cook Time:  45 Minutes
Servings:       6 Servings

INGREDIENTS:

1/4 cup, plus 2 tablespoons unsalted butter, softened
5 medium Vidalia Onions, peeled, halved and sliced thin
2 teaspoons Cajun seasoning, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon Gourmet Garden Chili Pepper
2 tablespoons extra dry white wine
5 cups low-sodium beef broth
1 1/2 cups heavy whipping cream
1/2 cup plain bread crumbs
1 French Bread, cut into 3/4-inch diagonal slices
8 ounces Gruyere cheese, shredded

DIRECTIONS:

Melt 1/4 cup butter in a Dutch oven with lid, over medium heat, uncovered. Add sliced onions, 1 teaspoon Cajun seasoning, salt, black pepper , chili pepper and wine into melted butter, cover with lid, cook for 5  minutes, or until onions are translucent, stirring occasionally.

Add the beef broth into cooked onions, bring to a boil. Reduce heat to lower heat setting, cover with lid, let simmer for 15 minutes, stirring occasionally.

Stir in heavy cream and bread crumbs into beef broth and onions, increase heat setting to medium and bring to a boil. Once onion soup mixture has come to a boil, reduce heat setting to low and let simmer for an additional 15 minutes, uncovered, stirring occasionally.

Meanwhile, heat oven to 375 degrees F.

 Spread each bread slice with remaining 2 tablespoons butter evenly onto both sides.  Sprinkle one of the buttered sides of each slice of bread with the remaining 1 teaspoon Cajun seasoning. Place bread slices flat onto a large baking sheet pan that has been lined with parchment paper, with the seasoned side down. Place into heated oven for 5 minutes to lightly toast bread slices. Turn each bread slices onto seasoned side and heat for an additional 5 minutes or until toasted. Remove from oven. Keep oven heated.

To prepare and assemble, with a ladle or large spoon, fill 6 individual oven-proof soup crocks or bowls with the hot Cajun Cream French Sweet Onion soup. Place on top over the center of each filled soup crock or bowls with a slice of toasted bread, seasoned side up. Sprinkle over top of each toasted bread and soup with the shredded cheese evenly.

Place prepared individual filled soup crocks or bowls flat onto a heavy baking sheet pan. Place into heated oven for 5 minutes, or until cheese has melted. Remove from oven, and serve immediately.

PICTURE:
 

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