Porto Onion Soup au Gratin perfumed with Maple Syrup

 

 

Preparation: 10 minutes

Cooking: 45 minutes

Servings: 4

 

Ingredients:

 

2 tbs. of butter
2 tbs. of sunflower oil
2 (500g) large white onions, thinly sliced
250 g (1/2 lb.) of cooked turkey pieces
4 garlic cloves, chopped
1 tbs. of maple syrup
1 litre of Exceldor Turkey Broth* or commercial brand chicken broth
100 ml of porto or cinzano
4 slices of toast toasted bread
100 g of grated Swiss cheese or sliced goat’s cheese
9 leaves fresh basil leaves, finely chopped
To taste: salt and pepper

  

Directions

  

1. In a saucepan, heat the oil and butter over medium heat. Add sliced onions. Stir and let soften uncovered for about 15 minutes, stirring occasionally. Add garlic and maple syrup. During this time, bring the broth to a boil in another saucepan. Pour the hot broth over the first mixture. Bring to a boil and reduce heat.

2. Cover and simmer for 20 to 30 minutes.

3. Season with salt and pepper. Add the porto.

4. Pour into bowls. Top each bowl with a slice of toast and cheese. Brown under broiler. Sprinkle with basil and serve.

 

*To obtain the complete recipe of Exceldor Turkey Broth, go to generousturkey.com

 

Source: www.generousturkey.com

Image: www.ptitchef.com