French Onion Soup with Shaved Swiss Cheese (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive or vegetable oil |
3 pounds yellow onions, peeled and julienned |
1/3 cup bourbon whiskey |
2 quarts beef stock |
1 quart chicken stock |
1 tablespoon plus 1 teaspoon fresh lemon juice |
1 1/2 teaspoons salt |
1 teaspoon freshly ground white pepper |
1 teaspoon hot red pepper sauce |
1/2 teaspoon worcestershire sauce |
1 cup freshly grated swiss cheese |
Directions:
1. In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm.
2. To serve, sprinkle each portion with grated Swiss cheese.
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