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Receta Champagne Onion Soup

Name: Champagne Onion Soup
Ingredients: 5 Tbsp. butter - (75ml); 10 x onions sliced; 4 c. boiling water - (1liter); 4 x inch green stalk of a leek; 2 x bay leaves; 4 x peppercorns; 4 sprg fresh flat leaf parsley; 1 x salt and pepper to taste; 1/4 tsp cayenne pepper - (1.25ml); 1/4 tsp nutmeg - (1.25ml); 1 x bottle of dry champagne; 1/2 x a Camembert Cheese or possibly small brie; 4 x egg yolks; 1 c. Port - (250ml); 8 slc thick bread fried in butter; 1 Tbsp. freshly minced parsley - (15ml)

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Ingredientes

5 Tbsp. butter - (75ml)
10 x onions sliced
4 c. boiling water - (1liter)
4 x inch green stalk of a leek
2 x bay leaves
4 x peppercorns
4 sprg fresh flat leaf parsley
1 x salt and pepper to taste
1/4 tsp cayenne pepper - (1.25ml)
1/4 tsp nutmeg - (1.25ml)
1 x bottle of dry champagne
1/2 x a Camembert Cheese or possibly small brie
4 x egg yolks
1 c. Port - (250ml)
8 slc thick bread fried in butter
1 Tbsp. freshly minced parsley - (15ml)

Direcciones

Heat the butter in a large, deep skillet or possibly saucepan. Add in the sliced onions and saute/fry till they turn golden brown. Add in the boiling water. Tie the bay leaves, parsley, peppercorns into the green stalk of the leek to create a bouquet garnis. Add in this to the pot. Add in salt, cayenne, and nutmeg. Stir well and bring to a boil. Reduce the heat and cover. Simmer for approximately 20 min.
Add in the qt of dry champagne to the soup and bring it back up to a boil.
Add in the cheese and mix well.
Beat the egg yolks together with the port. Scoop some of the warm soup into the egg mix and temper the yolks. Gradually whisk the egg/port mix into the soup.
Remove the soup from the heat and let it rest covered for 10 min.
Meanwhile fry the bread in butter and place on slice on the bottom of each bowl. Ladle the soup on top and garnish with freshly minced parsley. Serve warm.