Emeril's Onion Soup (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 tablespoons unsalted butter |
4 cups yellow, julienned |
salt |
freshly ground black pepper |
1 tablespoon chopped garlic |
dash of dry sherry |
dash of worcestershire sauce |
8 cups beef stock |
8 slices of toasted french bread (about 1-inch thick) |
2 cups duck rillette, recipe follows |
8 slices of gruyere cheese |
2 teaspoons chopped fresh parsley leaves |
Directions:
1. 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. Saute 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.
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