Recipe - Onion Soup The Equinox

During a beautiful fall
weekend stay in Vermont my
husband
And I had lunch at theMarsh
Tavern in the Equinox
Hotel in Manchester
Village. The
Onion soup waswonderful and
uniquely presented in a
round loaf of bread.
Could you get therecipe?

Bonnie M. Brewer

Charlottesville, Virginia
2 pounds onions (about 8 mediums), cut or sliced up 1 stick (One half cup) unsalted butter
Three fourths cup allpurpose flour 2 cups dry white wine 4 cups lowsalt
chicken broth 4 cups lowsalt beef broth
One half cup mediumdry Sherry 6 to 8 6inch firm round bread loaves
(each about 6 ounces) 1 egg, lightly beaten 3 One half cups shredded Cheddar
cheese (about 10 ounces) 3 One half cups shredded Swiss cheese (about 10 ounces)
BOUQUET GARNI: 5 fresh thyme sprigs 2 bay leaves One half teaspoonblack
peppercorns, tied together in a cheesecloth bag
In a 6quart heavy kettle cook onions in butter over moderate heat,
stirringoccasionally, until softened and golden, about 30 minutes. Stir in
flour and cookmixture over moderately low heat, stirring, about 2 minutes.
Add wine and brothsin a stream, stirring constantly, and add bouquet garni.

Bring soup to a boil, stirring, and simmer about 30 minutes, or until
onions arevery tender. Discard bouquet garni and add Sherry and salt and
pepper totaste.

Preheat oven to 350 deg. F.

Slice off top quarters of loaves and remove bread in pieces from center of
loaves,forming 1/2inchthick hollow bowls (reserving bread tops and pieces
for anotheruse). Brush insides of loaves with egg. Bake loaves on a baking
sheet in middle ofoven 10 minutes and cool on baking sheet.

Preheat broiler.

In a small bowl combine cheeses. Ladle hot soup into loaves and divide
cheesemixture among loaves. Broil loaves on baking sheet about 5 inches
from heat untilcheese is melted and golden.
Serves 6 to 8

Gourmet February 1995 You Asked For It
Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 15:59:42 0500

From: zoneten@macomb.com