French onion soup with port and Emmental
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
There's nothing like a classic French onion soup to add a sentimental longing for the past. Here, with port or red wine, this soup will warm you through the night.
1 tablespoon butter
1/2 pound yellow onions, sliced
1 teaspoon Worcestershire sauce
1 teaspoon fresh rosemary, finely minced
3 bay leaves
1/3 cup port (or red wine)
4 cups beef stock
Coarse salt and freshly ground pepper, to taste
4 slices French bread
1 cup Emmental cheese, grated
In saucepan over high heat, melt butter and sauté onions about 2 minutes. Add Worcestershire sauce, rosemary, bay leaves and port and cook until onions are just softened. Add stock and simmer one hour. Season to taste.
Set oven to broil. Place bread on baking sheet, top with cheese and broil until cheese is melted and toast is golden. Place into 4 serving bowls and pour soup over top. Serves 4.
