October 26, 2011

French Onion Soup

Recipe from Sur la Table cooking class (October 2011)
Yield: 8 servings

  • 3 tablespoons butter
  • 1 leek, thinly sliced (use only the white and light green part)
  • 2 shallots, peeled and thinly sliced (classically sliced in rings)
  • ¼ cup dry sherry (NOT sherry vinegar!)
  • 6 cups rich chicken or vegetable broth
  • 3 cloves of garlic, peeled and minced
  • Kosher salt and freshly ground white pepper, to taste
  • 1 baguette, sliced into ½-inch slices
  • 4 ounces Petit Basque cheese, grated (sheep's milk. Can use Manchego)
  • 4 ounces Gruyere cheese, grated
  • Chopped Parsley, for garnish
  1. To make the soup, place a large, heavy soup pot over medium heat. Add the butter and the leeks, shallots and onions, stirring frequently for 15-20 minutes or until deep golden.
  2. Add the sherry and cook for 1 minute more. Stir in the broth and garlic.
  3. Bring to a simmer and cook, uncovered, for 20 minutes. Taste and season with S&P.
To serve, preheat broiler on high. Top 8 baguette slices with grated cheese. Fill 8 ovenproof soup bowls or ramekins with soup, leaving ½-inch space at the top of the bowl. Place filled soup bowls on a sheet tray. Top each soup bowl with a crouton and toast 6 inches from broiler, until cheese melts and turns brown in spots (about 3-4 minutes). Carefully remove tray from oven and serve immediately!

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