Email to Stella      

Soup: French Onion Soup w/ Shaved Swiss Cheese

Source of Recipe

Emeril Lagasse


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.

YIELD: 1 Gallon