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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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