Recipe - Emerils Onion Soup

3 tablespoon Unsalted butter
4 cup Yellow; julienned
Salt
Freshly ground black pepper
1 tablespoon Chopped garlic
1 ds Dry sherry
1 ds Worcestershire sauce
8 cup Beef stock
8 sl Toasted french bread; (about
1inch thick)
2 cup Duck rillette; recipe
follows
8 sl Gruyere cheese
2 teaspoon Chopped fresh parsley leaves

Preheat the oven to 400 degrees F. In a large saucepan, over mediumheat,
melt the butter. Add the onions. Season with salt and pepper. Sauté 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 ovenproof deep bowls. Spread the each piece of bread
with One fourth 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.

Yield: 8 servings

Recipe by: EMERIL LIVE SHOW #EMIB16

Posted to TNT Recipes Digest by louiseh louiseh@earthlink.net on May 14,
1998