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French Onion soup – Chef Marcus Samuelsson


Happy Thursday great foodie friends,
I saw this great recipe from Chef Marcus Samuelson and had to share.
As the days get wet and cold and fall/ winter falls upon us, this recipe will help warm your hearts as well as your tummy!

The great thing about onion soup is truly that even if you don’t like onions (but who doesn’t !?) you will most likely love the flavours of this aromatic deep warm flavoured soup. The onions are caramelized with the herbs just right and then all of the flavours just start to blend into harmony with each other…..the great news is this is a perfect vessel for day or two old bread and if needed you could substitute the cheese for another favourite.

    French Onion Soup Recipe

Ingredients:
1 pound medium yellow or red onions, halved and thinly sliced lengthwise
2 sprigs fresh thyme
2 Turkish bay leaves
Salt to taste
1/2 stick unsalted butter
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups low sodium beef stock
1/2 cup water
Freshly ground black pepper to taste
3 1/2-inch slice of fresh baguette
1 cup Gruyere cheese, coarsely grated
1 tablespoon Parmesan cheese, finely grated

Method:
Melt the butter in a 4- to 5-quart heavy pot over moderate heat. Add the onions, thyme, bay leaf and sold and cook uncovered, stirring frequently, until the onions are very soft and deep golden brown, 20-30 minutes.
Add the flour and cook for 1 minute, stirring.
Add the wine and cook for 2 minutes, stirring.
Add the broth, water and pepper and simmer for 30 minutes, uncovered. Stir occasionally.
While the soup simmers, preheat the oven to 350°. Arrange the baguette slices on a baking sheet and toast in the oven for about 5 minutes per side until bread is completely dry and crusty.
Remove bread from the oven and preheat the broiler. Discard the bay leaves and thyme. Ladle the soup into three oven-proof bowls or mugs. Float a slice of toast in each, and top with the shredded Gruyere and Parmesan.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Photos: Emma Haberman
To follow Chef Marcus on Twitter (@MarcusCooks)

Enjoy

You GottaTry This!

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