Hey guys! I’m back! I know it’s been a really long time since I’ve posted an entry up and I also realize that I’ve missed a couple of days when I said that an entry would be posted. I apologize. My current class is about 7 hours long, ending around 8:30PM EST and between that and homework, there aren’t enough hours in a day. But, the good news is that this class is chock full of recipes that I can share with you all! So, without further ado, here’s the first of many!
French Onion Soup with Gruyere Croutons
- 2 ounces and 1 teaspoon of Clarified Butter
- 2 pounds of Sliced Onions
- 2 ounces of White Wine
- 2 quarts of White Stock (this means that the bones have not been roasted prior to stock-making)
- 1 small Herb Sachet which is made of: 1 clove of garlic, 1 bay leaf, Half a teaspoon of dry thyme and cracked peppercorns, A small bunch each of fresh thyme and parsley
- Add salt to taste
- 1 ounce of Apple Jack Brandy to finish
- 12 Slices of a French-style Baguette (this equals roughly 2 or 3 per person)
- Half a pound of Shredded Gruyere Cheese
- Saute Pan
- Soup Pot
- Wooden Spoon
- Sheet Pan lined with Parchment Paper
- Box Grater
- Measuring Spoons or other measuring devices
- Chef’s Knife
- Put the soup pot on high heat and add the clarified butter. When the butter shimmers, the pot has come to the correct temperature.
- When the pot is hot, add the 2 pounds of sliced onion. Saute on medium high or high heat until the onions caramelize.
- In the Saute Pan, add the remaining 1 teaspoon of the clarified butter and toast the bread slices in batches until the underside is well toasted. Remove to the sheet pan when they’re done and place them toasted side up.
- Add a small handful of the shredded cheese to each bread slice and season with salt and pepper. Toast until brown and crispy on the tops.
- When the onions have finished caramelizing, season with salt and deglaze with the white wine.
- Add the stock and bring the liquid back up to a boil. When it reaches a boil again, lower the heat to a simmer.
- Simmer for 15 – 20 minutes before adding the herb sachet.
- To make the sachet, bundle all the ingredients inside the cheesecloth and tie it shut with the twine, leaving about a foot or so of the twine so that you can dangle the sachet in the pot, while having it tied off to one of the pot’s handles.
- Simmer the soup for another 5 – 10 minutes, or until it is done to your liking. Finish with the Apple Jack Brandy. Remove the sachet before serving.
- Top each bowl of soup with a crouton.
I hope you enjoyed this recipe! It’s as fun to make as it is to eat, trust me on that one! If anyone is confused about making fresh stock or clarified butter, I’ll make a small entry to explain the nuances of those two items. Until next time food fans!