1 lb chuck steak
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup
Seduce Cream Sherry8 cups beef stock or broth
4 sprigs fresh thyme, tied into a bundle with kitchen string
1/2 loaf French bread, cut into 1/2-inch thick slices
1 pound Swiss cheese, coarsely grated
2 egg yolks
1/2 cup
Attitude III Slice the steak into small bite size pieces. In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, steak, salt and pepper, and cook, stirring,
until golden brown, 15 to 18 minutes. Remove the pan from the heat and
carefully add the
Seduce Cream Sherry. Return the pan to the heat and cook until the
alcohol has evaporated. Be careful as the sherry may ignite.
Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat
to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread slices until light golden
brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted bread slices between 6
individual oven proof serving bowls or crocks and top with 1/2 of the
grated cheese. Ladle some of the soup among the bowls and top with the
remaining toasts. Ladle the remaining soup among the bowls and top with
the remaining cheese. Place the bowls on a baking sheet and place under
the broiler until the cheese is melted, golden brown and bubbly, about 5
minutes. Remove from the oven.
Topping:
In a small bowl combine the egg yolks and
Attitude III. Whisk to thoroughly
combine. Pour some of the mixture evenly among the soup bowls, stirring
in around the edges so that it is incorporated into the soup. (The heat
of the soup will cook the egg yolk and this will thicken and enrich the
soup.)
