| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup, Stews | 8 | Servings |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 4 | c | Yellow; julienned |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | tb | Chopped garlic |
| 1 | ds | Dry sherry |
| 1 | ds | Worcestershire sauce |
| 8 | c | Beef stock |
| 8 | sl | Toasted french bread; (about 1-inch thick) |
| 2 | c | Duck rillette; recipe follows |
| 8 | sl | Gruyere cheese |
| 2 | ts | Chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees F. In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Sauté the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into oven-proof deep bowls. Spread the each piece of bread with 1/4 cup of the rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve. Yield: 8 servings Recipe by: EMERIL LIVE SHOW #EMIB16 Posted to TNT Recipes Digest by louiseh <[email protected]> on May 14, 1998
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