Emeril's Onion Soup Recipe - Cooking Index
Emeril's Onion Soup Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsalted butter |
| 4 cups | 250g / 8.8oz | Yellow onions - julienned |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Chopped garlic |
| 1 | Dry sherry | |
| 1 | Worcestershire sauce | |
| 8 cups | 1896ml | Basic Beef Stock - see * Note |
| 8 | Toasted French bread - (abt 1" thk) | |
| 2 cups | 474ml | Duck Rillette - see * Note |
| 8 | Gruyere cheese | |
| 2 teaspoons | 10ml | Chopped fresh parsley leaves |
* Note: See the "Basic Beef Stock" and "Duck Rillette" recipes which are included in this collection.
Preheat the oven to 400 degrees.
In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and Basic Beef Stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into oven-proof deep bowls.
Spread each piece of bread with 1/4 cup of the Duck Rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B16 broadcast 04-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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