FRENCH ONION SOUP, EMERIL STYLE! DELISH!
I got this superb recipe from Emeril's show on French cooking. I just adore French onion soup, and haven't been able to find a recipe I liked, until I came across this one. This is a lot of work, but trust me, it is well worth the effort!
Provided by kiwidutch
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes.
- Remove the pan from the heat and carefully add the cognac.
- Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.
- Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
- While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.
- Preheat the broiler.
- When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual oven proof serving bowls or crocks and top with 1/2 of the grated cheese.
- Ladle some of the soup among the bowls and top with the remaining toasts.
- Ladle the remaining soup among the bowls and top with the remaining cheese.
- Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
- Remove from the oven.
- Optional topping:
- In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)
- Garnish the top with chopped parsley and serve hot.
Nutrition Facts : Calories 601.9, Fat 34.1, SaturatedFat 19.8, Cholesterol 103.5, Sodium 2116.7, Carbohydrate 43.1, Fiber 4.4, Sugar 10.1, Protein 31.7
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Naimatullah Samejo
[email protected]This soup is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Mark Mizeur
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's the perfect way to have a delicious meal without having to spend a lot of time in the kitchen.
Hilla Jones
[email protected]This soup is the perfect way to use up leftover bread. The croutons are the perfect addition.
Husnain Husnain
[email protected]I'm not a fan of Gruyère cheese, so I used mozzarella instead. It turned out great!
Samyoggg
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The caramelized onions are what really make this soup special.
John Weeks
[email protected]I've made this soup several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Nambooze Kasifa
[email protected]Overall, I really enjoyed this soup. It was easy to make and it was packed with flavor. I would definitely recommend it.
Jeanne Woods
[email protected]The soup was delicious, but it was a bit too thick for my liking. I think I'll add more broth next time.
Fabiola Hernandez
[email protected]This soup was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Shay Devore
[email protected]I'm not a huge fan of onion soup, but this recipe changed my mind. The caramelized onions were so sweet and flavorful, and the broth was so rich and savory.
Soljar Siyam Khan
[email protected]This soup was easy to make and packed with flavor. I loved the crispy croutons and the melted cheese on top.
W Azad
[email protected]I used a combination of Gruyère and Parmesan cheeses and it was so good. The soup was cheesy, flavorful, and the onions were perfectly caramelized.
Charles Chali
[email protected]Followed the recipe exactly and it turned out perfectly. The soup was delicious and the croutons were the perfect addition.
Joseph Moshood
[email protected]This French onion soup was a hit with my family! The caramelized onions were so flavorful and the broth was rich and savory. I will definitely be making this again.