Prep 10 mins
Cook 45 mins
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
- 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.