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Onion Soup The Equinox

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CATEGORY CUISINE TAG YIELD
Swiss 1 Servings

INGREDIENTS

During a beautiful fall
weekend stay in Vermont
my
husband
And I had lunch at theMarsh
Tavern in the Equinox
Hotel in Manchester
Village. The
Onion soup waswonderful and
uniquely presented in a
round loaf of bread.
Could you get therecipe?

INSTRUCTIONS

Bonnie M. Brewer  Charlottesville, Virginia 2 pounds onions (about 8
mediums), sliced 1  stick (1/2 cup) unsalted butter 3/4    cup
all-purpose flour 2 cups  dry white wine 4 cups low-salt chicken broth
4 cups low-salt beef  broth 1/2 cup medium-dry Sherry 6 to 8 6-inch
firm round bread loaves  (each about 6 ounces) 1 egg, lightly beaten 3
1/2 cups shredded  Cheddar cheese (about 10 ounces) 3 1/2 cups shredded
Swiss cheese  (about 10 ounces) BOUQUET GARNI: 5 fresh thyme sprigs 2
bay leaves  1/2 teaspoonblack peppercorns, tied together in a
cheesecloth bag In  a 6-quart heavy kettle cook onions in butter over
moderate heat,  stirringoccasionally, until softened and golden, about
30 minutes.  Stir in flour and cookmixture over moderately low heat,
stirring,  about 2 minutes. Add wine and brothsin a stream, stirring
constantly,  and add bouquet garni.  Bring soup to a boil, stirring,
and simmer about 30 minutes, or until  onions arevery tender. Discard
bouquet garni and add Sherry and salt  and pepper totaste.  Preheat
oven to 350 deg. F.  Slice off top quarters of loaves and remove bread
in pieces from  center of loaves,forming 1/2-inch-thick hollow bowls
(reserving bread  tops and pieces for anotheruse). Brush insides of
loaves with egg.  Bake loaves on a baking sheet in middle ofoven 10
minutes and cool on  baking sheet.  Preheat broiler.  In a small bowl
combine cheeses. Ladle hot soup into loaves and divide  cheesemixture
among loaves. Broil loaves on baking sheet about 5  inches from heat
untilcheese is melted and golden. Serves 6 to 8  Gourmet February 1995
You Asked For It Posted to MC-Recipe Digest V1  #298  Date: Tue, 12 Nov
1996 15:59:42 -0500  From: zoneten@macomb.com

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