Eddie Martini's Burgundy Onion Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the Milwaukee Journal Sentinel Jan S. requested the recipe for an onion soup served at Eddie Martini's, 8612 W. Watertown Plank Road, Wauwatosa. She wrote: My husband and I had their baked burgundy onion soup and fell in love with it. It is definitely a keeper. Jason Tofte, executive chef, sent the recipe. He said it's been on the restaurant's menu since it opened in 1995 and that it's a favorite with customers. Ingredients:
1/2 cup butter |
2 large yellow onions, sliced in long half circles |
1/4 cup tomato paste |
3 cups burgundy wine |
1 quart homemade chicken stock |
1/2 teaspoon black pepper |
salt |
6 pieces thinly sliced french bread, toasted |
1 1/2 cups shredded gruyere cheese |
Directions:
1. In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.
2. Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
3. Preheat broiler.
4. Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.
5. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.
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