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