Contributed By: DCC
Harrah's Steak House
If you want to have a visual and taste sensation give this one a try!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: American
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Soups & Stews
Ingredients
4 Large Spanish Onions (5"
Diameter)
1 Red onion
2 Leeks
1 bunch Green onions
2 oz Shallots
3 oz Butter
3 oz Flour
1 tsp Sweet basil
2 tsp Black pepper
1 pint Beef stock or bouillon
1/2 pint Heavy whipping cream
2 oz Burgundy wine
2 oz Chablis wine
4 oz Swiss cheese
4 oz Gruyere Cheese
4 Each French bread croutons
Preparation
Cut off top of the 4 large onions about half-inch down. Then, hallow
out center without breaking through
the sides or bottom (leave about 3 layers of onion on sides and bottom). The onion pieces that are removed can be diced along with the other onions.
Melt butter in soup pot at medium heat. Add chopped onions and sweet basil. Saute until tender (do not brown onions). Add flour to make roux. Cook five minutes stirring constantly. Add beef stock and continue stirring until smooth. Add wines and seasoning and cook for 20 minutes. At that time, add cream and cook additional 15 minutes.
Place hallow onions in 400-degree oven for 10 minutes. Remove and fill with soup. Top with croutons and cheese. Place back in oven or broiler until cheese melts to a golden brown.
Place onion on an artchoke folded napkin on a 7" plate, serve immediately.
Cook's Notes
Nutrition Information
Calories: 785
;
Total Fat: 51 g
;
Saturated Fat: 30 g
;
Polyunsaturated Fat: 3.5g
;
Carbohydrates: 58 g
;
Protein: 20 g
;
Calcium: 419 mg
;
Sodium: 828 mg
;
Fiber: 5 g