Onion Soup With Port Recipe
My longing for Onion Soup With Port strengthened during high school days. I just love Appetizer recipes and this dish is my only favorite amongst them. Stock up on Vegetable as you will want to make this Onion Soup With Port time and again. Whether you are an amateur cook or a professional chef, I recommend the Onion Soup With Port for the sheer joy of cooking it.
Ingredients
4 slices meaty beef shank, each about 1 inch thick
6 large onions, chopped
10 cups water
About 1 1/2 teaspoons salt
1 bay leaf
2 egg whites, beaten until frothy (optional)
4 large onions, sliced
4 tablespoons butter, melted
2 to 3 tablespoons white port
Shredded Gruyere or Danish Samsoe cheese
Directions
Place the beef shanks in a large pan and add the chopped onions, water, salt, and bay leaf.
Bring mixture to a boil; cover and simmer for about 2 1/2 hours.
Discard bones and fat; set meat aside.
Strain broth; discard onions, bay leaf.
If desired, clarify the broth in this manner: Bring broth to a boil and vigorously beat in the egg whites (use a wire whip or rotary beater).
Take pan from heat and let broth settle for one or two minutes.
Moisten a muslin cloth (dish towel) in cold water and wring dry.
Line a large strainer with cloth and pour broth through.
Discard egg white.
Lightly brown sliced onions in melted butter.
Add broth and simmer for 10 minutes or until onions are tender.
Add meat, and wine and salt to taste.
Ladle soup into bowls; spoon shredded cheese into each serving.
Bring mixture to a boil; cover and simmer for about 2 1/2 hours.
Discard bones and fat; set meat aside.
Strain broth; discard onions, bay leaf.
If desired, clarify the broth in this manner: Bring broth to a boil and vigorously beat in the egg whites (use a wire whip or rotary beater).
Take pan from heat and let broth settle for one or two minutes.
Moisten a muslin cloth (dish towel) in cold water and wring dry.
Line a large strainer with cloth and pour broth through.
Discard egg white.
Lightly brown sliced onions in melted butter.
Add broth and simmer for 10 minutes or until onions are tender.
Add meat, and wine and salt to taste.
Ladle soup into bowls; spoon shredded cheese into each serving.
