| Description: | Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese. |
| Date: | 8.20.18 |
| Allergens: | Onions, garlic, dairy |
| Plating: | Onion soup bowl |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 each | Croistini | ||||
| 10 oz. | Onion soup base | ||||
| 2 | Gruyere cheese slices | ||||
| 1 Tbl. | Grated parmesan cheese | ||||
Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.
Serve on a side plate.