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    You are in: Home / Recipes / Eddie Martini's Burgundy Onion Soup Recipe
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    Eddie Martini's Burgundy Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    benzuckerman's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
    3. 3
      Preheat broiler.
    4. 4
      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.
    5. 5
      Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde.

    Ratings & Reviews:

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    Nutritional Facts for Eddie Martini's Burgundy Onion Soup

    Serving Size: 1 (425 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 522.6
     
    Calories from Fat 238
    45%
    Total Fat 26.5 g
    40%
    Saturated Fat 15.5 g
    77%
    Cholesterol 72.0 mg
    24%
    Sodium 1521.5 mg
    63%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.9 g
    19%
    Protein 20.5 g
    41%

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