Quick Onion Soup

I have been asked again and again for my onion soup recipe - but that is for the book, but here is quick recipe that i got from a local cafe several years go that i have adapted - it is good but not as good as the 3 day onion soup i make.

Quick Onion Soup

Ingredients

3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes


Directions

Preheat oven to 400 degrees

Place bread cubes on a parchment lined cookie sheet and toast up in the oven.

Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.

In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.

Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.

Mean while whisk together the egg yolks and port wine and set aside.

Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.

Enjoy Cooking