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  • Emeril's Onion Soup

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    Emeril's Onion Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Unsalted butter
    • 4 c. Yellow onions julienned Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. Minced garlic
    • 1 dsh Dry sherry
    • 1 dsh Worcestershire sauce
    • 8 c. Basic Beef Stock see * Note
    • 8 slc Toasted French bread - (abt 1" thk)
    • 2 c. Duck Rillette see * Note
    • 8 slc Gruyere cheese
    • 2 tsp Minced fresh parsley leaves

    Directions

    1. Preheat the oven to 400 degrees.
    2. In a large saucepan, over medium-heat, heat the butter. Add in the onions. Season with salt and pepper. Saute/fry the onions till slightly caramelized, about 8 to 10 min. Add in the garlic, sherry, Worcestershire sauce and Basic Beef Stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 min. Ladle the soup into oven-proof deep bowls.
    3. Spread each piece of bread with 1/4 c. of the Duck 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 till the cheese is bubbly and golden brown, about 6 to 8 min. Remove from the oven and serve.
    4. This recipe yields 8 servings.

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