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French Onion Soup with Shaved Swiss Cheese

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB2, B3, B9, B12, C, D
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon olive or vegetable oil

    2. 3 pounds yellow onions, peeled and julienned

    3. 1/3 cup bourbon whiskey

    4. 2 quarts beef stock

    5. 1 quart chicken stock

    6. 1 tablespoon plus 1 teaspoon fresh lemon juice

    7. 1 1/2 teaspoons salt

    8. 1 teaspoon freshly ground white pepper

    9. 1 teaspoon hot red pepper sauce

    10. 1/2 teaspoon Worcestershire sauce

    11. 1 cup freshly grated Swiss cheese

    Instructions Jump to Ingredients ↑

    1. 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.

    2. To serve, sprinkle each portion with grated Swiss cheese.

    3. Yield : 1 gallon

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