Emeril Lagasse French Onion Soup Recipe
Emeril Lagasse's French Onion Soup recipe is that total cozy but elegant classic dish that's simpler to make than you first think.I've got all the steps and tricks to perfect this one!You’ll first want to caramelize those onions until they're just the right shade of golden brown—patience is key here!I love adding a splash of brandy or cognac for that rich depth of flavor that takes it to the next level.Trust me, your kitchen will smell incredible!To give it that perfect finish on top, make sure you use a quality Gruyere cheese—it melts like a dream.
Servings: 6
Ingredients
- 6 tbsp Butter
- 8 medium Onions thinly sliced
- 4 Thyme sprigs leaves stripped
- 1/2 cup Sherry
- 4 cups Chicken stock
- 2 cups Veal stock
- Salt to taste
- Black Pepper freshly ground, to taste
- French Bread Croutons
- 2 cups Swiss Cheese grated
Instructions
- Melt the butter in a large, heavy pot over medium-high heat.
- Add all the onions, salt, and pepper.
- Cook, stirring often, until the onions become a deep golden brown. This takes about 15 to 18 minutes.
- Pour in the sherry and allow it to reduce slightly while stirring.
- This will take around 2 to 3 minutes.
- Add the chicken and veal stocks.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Allow this to cook for about 1 hour, letting all the flavors develop.
- Preheat your oven to 300 degrees F.
- Put the French bread croutons on a baking sheet and toast them in the oven until they are dry.
- This should take about 45 minutes.
- Ladle the hot soup into broiler-safe bowls.
- Top each bowl with toasted croutons and plenty of grated Swiss cheese.
- Broil the bowls until the cheese is bubbly and golden brown.
- This takes about 2 to 3 minutes.