Emeril's Onion Soup

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 3 tablespoons unsalted butter
  • 4 cups yellow, julienned
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped garlic
  • Dash of dry sherry
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F. In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Saute 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 oven-proof deep bowls. Spread the each piece of bread with 1/4 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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.