Side Pannel
Emeril's Onion Soup
Ingredients List
- 3 tb Unsalted butter
- 4 c Yellow; julienned
- Salt
- Freshly ground black pepper
- 1 tb Chopped garlic
- 1 ds Dry sherry
- 1 ds Worcestershire sauce
- 8 c Beef stock
- 8 sl Toasted french bread; (about
- -1-inch thick)
- 2 c Duck rillette; recipe
- -follows
- 8 sl Gruyere cheese
- 2 ts Chopped fresh parsley leaves
Directions
Preheat the oven to 400 degrees F. In a large saucepan, over medium-heat,
melt the butter. Add the onions. Season with salt and pepper. Sauté the
onions until slightly caramelized, about 8 to 10 minutes. Add the garlic,
sherry, Worcestershire sauce and 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 the each piece of bread
with 1/4 cup of the 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.
Yield: 8 servings
melt the butter. Add the onions. Season with salt and pepper. Sauté the
onions until slightly caramelized, about 8 to 10 minutes. Add the garlic,
sherry, Worcestershire sauce and 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 the each piece of bread
with 1/4 cup of the 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.
Yield: 8 servings
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