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@@ -1,6 +1,67 @@
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\chapter{Soups}
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\label{cha:soups}
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+\begin{recipe}{French Onion Soup}{}{12}
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+ \index{French}
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+ \index{traditional}
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+ \index{nut-free}
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+ \index{wheat-free}
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+ \begin{ingredients}
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+ % Prep the base
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+ \ingredient{butter}{2 tbsp}
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+ \ingredient{onion, diced, fine}{1}
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+ \ingredient{garlic, minced}{1 tbsp}
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+ \ingredient{tomato paste}{1 tbsp}
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+ \ingredient{fresh thyme}{5 sprigs}
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+ \ingredient{brandy}{2 fl oz}
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+ \ingredient{bay leaf}{1}
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+ \ingredient{beef soup bones}{1 lb}
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+ \ingredient{beef stock}{3 qt}
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+ % Make the soup
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+ \ingredient{onion, sliced thin}{3 lb}
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+ % Garnish
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+ \ingredient{baguette}{1 loaf}
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+ \ingredient{butter, softened}{1 stick}
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+ \ingredient{Gruy\`ere cheese, shredded}{to taste}
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+ \end{ingredients}
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+ \majorstep{Prepare the Soup}
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+ \begin{enumerate}
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+ \item Melt 2 tbsp butter in 5 quart Dutch oven on medium heat.
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+ \item Gently cook onion until translucent. Add garlic and tomato
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+ paste, mix well and allow tomato paste to darken slightly.
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+ \item Add brandy, allowing alcohol to cook out. Stir well to loosen
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+ anything stuck to the bottom.
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+ \item Add in bay leaf, thyme, soup bones and stock. Bring to a
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+ rolling boil for 10 minutes and reduce to a simmer for at least 2
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+ hours.
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+ \item 30 minutes before adding onions to stock, soak in well-salted
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+ water.
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+ \item After onions have soaked, remove soup bones from stock and add
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+ well-drained onions.
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+ \item Bring to rapid boil for 10 minutes, reduce heat to simmer and
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+ allow to simmer for 2-3 hours, or until onions are
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+ well-caramelized.
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+ \item Serve soup piping hot and garnished with homemade croutons and
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+ shredded Gruy\`ere cheese.
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+ \end{enumerate}
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+ \majorstep{Prepare Garnishes}
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+ \begin{enumerate}
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+ \item Preheat oven to 400F.
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+ \item Cut baguette into \half-inch slices.
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+ \item Butter each side of slices, seasoning with salt, pepper and
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+ garlic powder to taste.
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+ \item Arrange on parchment-lined baking sheet, bake in oven 25
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+ minutes, or until golden brown.
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+ \item Remove and allow to cool slightly.
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+ \end{enumerate}
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+ \begin{note}
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+ Garnish with seasoned croutons (made as above) and Gruy\`ere by
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+ ladelling into bowls, floating crouton on top and sprinkling
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+ heavily with cheese. Allow cheese to melt under broiler, and
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+ serve immediately.
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+ \end{note}
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+\end{recipe}
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+
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%%% Local Variables:
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%%% mode: latex
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%%% TeX-master: "document"
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