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Emeril's Onion Soup Recipe

by Global Cookbook

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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