Classic Onion Soup

Omaha Steakhouse Restaurant Recipe

Serves 8

3 tablespoons unsalted butter
4 cups Vidalia onions, julienne cut
kosher salt
freshly ground black pepper
1 tablespoon garlic, minced
2 ounces dry sherry
2 tsp Worcestershire Sauce
8 cup beef stock
8 slices of toasted French bread (3/4 inch thick)
2 ounces fresh grated Parmesan Cheese
8 (1 oz) slices of Gruyere Cheese

Preheat the oven to 400 degrees. In a large saucepan, over medium-heat, melt the butter, add the onions, season with salt and pepper. Saute the onions until caramelized, about 10 to 20 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 20 minutes on medium heat. This step can be made a day in advance. Reheat when necessary.

To serve ladle the soup into oven proof bowls. Sprinkle each piece of toast with 1/4 ounce of the grated parmesan cheese Float the croutons on top of the soup. Cover each crouton with a piece of cheese. 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.

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