Onion Soup from Harvey House From "Dining In -- Baltimore" by Bonnie Rapoport For 40 years, the Harvey House was the place to get a great cocktail, listen to piano music and have a decadent dinner. Inspired by New York's famous 21 Club, Harvey House was a swank destination for many hip Baltimoreans. One of their more popular dishes was the onion soup. This version is simple and, unsurprisingly, all about the onions. It calls for two onions -- you can use either yellow or white, but we recommend that you use one of each to get a good balance of flavor. Makes 4 servings 2 large white onions, sliced thinly 2 tablespoons vegetable oil 6 cups of beef stock Salt and pepper to taste 2 tablespoons sherry French bread sliced into 11/2 inch thick rounds Parmesan cheese 8 thin slices of mozzarella cheese Preheat your oven to 375 degrees. Sprinkle bread rounds with Parmesan and place in the oven until the toast is dry and the cheese is melted (about 12 minutes). In a large pot, saute the onions gently until they are just beginning to take on color. Add stock, sherry, salt and pepper. Simmer uncovered for 30 minutes. Ladle the soup into oven-proof bowls. Lay the slices of bread to cover the soup and top with two slices of mozzarella. Bake at 375 degrees for 30 minutes or until the cheese is melted and crusty.
Amy Davis, Baltimore Sun / Styled by Julie Rothman
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