Perfect French Onion Soup
Posted 01 October 2004 - 12:51 PM
Posted 01 October 2004 - 01:04 PM
Posted 01 October 2004 - 01:08 PM
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Posted 01 October 2004 - 01:27 PM
Onion Soup Gratinee
3 Tbsp. unsalted butter
1 1/2 lbs. yellow onions, thinly sliced
6 Tbsp. dry red wine
3 Tbsp. dry Sherry
5 cups beef stock or canned broth
1 tsp. Worchestershire sauce
1 tsp. dried thyme, crumbled
1/2 tsp dried oregano, crumbled
1/2 tsp white pepper
1 bay leaf
2 shallots or green onions, thinly sliced
2 green onions thinly sliced
1 large garlic clove, minced
8 toasted French bread baguette slices
8 slices Gruyere cheese
Melt 2 Tbsp butter in heavy large pot over medium-high heat. Add yellow onions and cook until very soft and caramelized, stirring frequently, about 40 minutes (or more if necessary). Add wine and Sherry and bring to boil, scraping up any browned bits. Add stock, Worchestershire, thyme, oregano, pepper and bay leaf. Reduce heat and simmer soup 30 minutes, stirring occasionally.
Melt remaning 1 Tbsp butter in heavy medium skillet over medium heat. Add shallots, green onions and garlic and cook until golden, stirring frequently, about 10 minutes. Add to soup and stir to combine. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat broiler. Ladle soup into 4 broilerproof soup crocks. Top each with 2 toasted bread slices and 2 cheese slices. Broil until cheese melts.
Posted 01 October 2004 - 01:58 PM
Quality control Taster, Château D'Eau Winery
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Posted 02 October 2004 - 06:01 AM
I have not had it...sorry.
Followup question: I have yet to go to "V" Steakhouse, but Bruni panned their "deconstructed" onion soup. Steven Shaw and some other eGulleteers like it. Have you had it, and if so, what did you think of it? Feel free to comment on "deconstructed" dishes in general, if you like.
Posted 02 October 2004 - 06:12 AM