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    Emeril's French Onion Soup with Shaved Swiss Cheese

    Source of Recipe

    Recipe courtesy Emeril Lagasse, 2002

    List of Ingredients

    1 tablespoon olive or vegetable oil
    3 pounds yellow onions, peeled and julienned
    1/3 cup bourbon whiskey
    2 quarts beef stock
    1 quart chicken stock
    1 tablespoon plus 1 teaspoon fresh lemon juice
    1 1/2 teaspoons salt
    1 teaspoon freshly ground white pepper
    1 teaspoon hot red pepper sauce
    1/2 teaspoon Worcestershire sauce
    1 cup freshly grated Swiss cheese

    Recipe

    In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm.
    To serve, sprinkle each portion with grated Swiss cheese.

 

 

 


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