Eddie Martinis Burgundy Onion Soup Recipes
EDDIE MARTINI'S BURGUNDY ONION SOUP
From the Milwaukee Journal Sentinel Jan S. requested the recipe for an onion soup served at Eddie Martini's, 8612 W. Watertown Plank Road, Wauwatosa. She wrote: "My husband and I had their baked burgundy onion soup and fell in love with it. It is definitely a keeper." Jason Tofte, executive chef, sent the recipe. He said it's been on the restaurant's menu since it opened in 1995 and that it's a favorite with customers.
Provided by benzuckerman
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.
- Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
- Preheat broiler.
- Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.
- Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.
Nutrition Facts : Calories 522.6, Fat 26.5, SaturatedFat 15.5, Cholesterol 72, Sodium 1521.5, Carbohydrate 30.6, Fiber 2.1, Sugar 5, Protein 20.5
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