Recipe by benzuckerman
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.
- 118.29 ml butter
- 2 large yellow onions, sliced in long half circles
- 59.14 ml tomato paste
- 709.77 ml Burgundy wine
- 946.0 ml homemade chicken stock
- 2.46 ml black pepper
- 6 piece thinly sliced French bread, toasted
- 354.88 ml shredded gruyere cheese
Directions See How It's Made
- 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.