French Onion Soup Emeril Style Delish Recipes

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Steps:

• In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes.
• Remove the pan from the heat and carefully add the cognac.
• Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.
• Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
• While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.
• Preheat the broiler.
• When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual oven proof serving bowls or crocks and top with 1/2 of the grated cheese.
• Ladle some of the soup among the bowls and top with the remaining toasts.
• Ladle the remaining soup among the bowls and top with the remaining cheese.
• Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
• Remove from the oven.
• Optional topping:
• In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)
• Garnish the top with chopped parsley and serve hot.