Cast Iron Tex/French Onion Soup
- 3 TBS vegetable oil
- 2 pounds of onions,halved and thinly sliced
- 1/4 C Bourbon
- 2 cloves of garlic,minced
- 1 C heavy cream
- 4 eggs
- 2 yolks
- 2 tsp lemon juice
- salt,black pepper,cayenne pepper
- 3 TBS cornmeal
- Heat oil in the Dutch Oven over medium low heat.
- Add onions and cook slowly until golden brown, about 50 minutes.
- Stir during cooking.
- Add Bourbon and garlic and continue cooking until the liquid evaporates, about 5 minutes.
- Remove from heat and let the mixture cool slightly.
- In a small bowl, whisk together:
- cream
- eggs
- yolks
- Gently add this mixture to the onions.
- Season accordingly with salt, black pepper and cayenne pepper.
- Spread the top with cornmeal .
- Bake until the center is firm and the top is golden brown, 25-30 minutes.
vegetable oil, onions, bourbon, garlic, heavy cream, eggs, yolks, lemon juice, salt, cornmeal
Taken from www.epicurious.com/recipes/member/views/cast-iron-tex-french-onion-soup-51331001 (may not work)