Emeril's Onion Soup

Categories: Soup | Stews

Serves: 8 Servings

Ingredients:

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

Instructions:
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

Recipe by: EMERIL LIVE SHOW #EMIB16

Posted to TNT Recipes Digest by louiseh on May 14,
1998

Previous: Emeril's New New Orleans Paella | Next: Emeril's Paellaya