French onion soup with port and Emmental

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

There's nothing like a classic French onion soup, here, with port or red wine. Yum!

Ingredients

1 tablespoon butter

1/2 pound yellow onions, sliced

1 teaspoon Worcestershire sauce

1 teaspoon fresh rosemary, finely minced

3 bay leaves

1/3 cup port (or red wine)

4 cups beef stock

Coarse salt and freshly ground pepper, to taste

4 slices French bread

1 cup Emmental cheese, grated

In saucepan over high heat, melt butter and sauté onions about 2 minutes. Add Worcestershire sauce, rosemary, bay leaves and port and cook until onions are just softened. Add stock and simmer one hour. Season to taste.

Set oven to broil. Place bread on baking sheet, top with cheese and broil until cheese is melted and toast is golden. Place into 4 serving bowls and pour soup over top. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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