Le Franch. Les Fufu. Le Ça Va?
This needs to be quick.
Onion Soup. You think it's something crazy, something off the wall, something French and complicated. But it's not. It's basically like everything else that's French, it's simple, somewhat historically refined and basically just based in peasantry. Therefore, leftovers.
Nothing against the French, really. No really. Nothing against the French.
So French Onion Soup has always been one of those things that I love in restaurants and won't make myself. But since I watch a shit load of cooking shows and stuff, I saw a chef on TV (won't say who it is) make an onion soup. Now, I wouldn't be devulging that I've taken and used ideas from TV and TV chefs. It's all right. I doubt they're mad. We're all friends here... Me and my keyboard and this glass of shitty Bordeaux.
Realized that I had a load of veal stock in the the freezer while I was watching this TV chef make this soup. He was making it with Beef Stock. Well Veal, Beef, this isn't the Micheal Jackson trial, what the hell, I have some leftover veal stock.
French Onion Soup
3 yellow onions, sliced
2 cups veal stock
2 cups chicken stock
5 sprigs thyme, leaves only
2 tbsp butter
Glass of shitty (or shit-tay) white wine
salt, pepper
block o' gruyere cheese
A baguette
Put the sliced onions in a pot on melted butter. Very low heat. Enough to sizzle just a tiny tiny bit but not to saute. Caramelize the onion for about 45 mins to an hour. Yeah yeah, that's the problem it takes a little while. Be patient. Put the thyme in as well. Salt it and go for the duration.
In about an hour it should be browned, like caramel. Deglaze with the white wine. Reduce by half, pour the stocks over it, re-season and simmer for a half an hour.
Meanwhile make some croutons out of slices of the baguette. Broil slices of it in the oven for just a few minutes. I thought it would take a while and I burned 5 slices while I was writing this. Now my place is all smokey.
Anyways. Put a couple croutons on the bottom of an oven safe bowl, ramekin, or whatever they call those things they serve onion soup in. Put a big pinch of grated gruyere on the croutons. Ladle some of the soup in the bowl but not to the rim. Put another couple croutons on top of that and a shitload (scientific measurement) of grated gruyere on top of that. Put that in the broiler and keep a close eye on it. When it bubbles, let it go for a few more minutes and let it brown just slightly. SLIGHTLY DAMMIT!
Pull out of the oven, let stand for about 3 minutes. It's hot dick, so be careful. Serve.
Onion Soup. You think it's something crazy, something off the wall, something French and complicated. But it's not. It's basically like everything else that's French, it's simple, somewhat historically refined and basically just based in peasantry. Therefore, leftovers.
Nothing against the French, really. No really. Nothing against the French.
So French Onion Soup has always been one of those things that I love in restaurants and won't make myself. But since I watch a shit load of cooking shows and stuff, I saw a chef on TV (won't say who it is) make an onion soup. Now, I wouldn't be devulging that I've taken and used ideas from TV and TV chefs. It's all right. I doubt they're mad. We're all friends here... Me and my keyboard and this glass of shitty Bordeaux.
Realized that I had a load of veal stock in the the freezer while I was watching this TV chef make this soup. He was making it with Beef Stock. Well Veal, Beef, this isn't the Micheal Jackson trial, what the hell, I have some leftover veal stock.
French Onion Soup
3 yellow onions, sliced
2 cups veal stock
2 cups chicken stock
5 sprigs thyme, leaves only
2 tbsp butter
Glass of shitty (or shit-tay) white wine
salt, pepper
block o' gruyere cheese
A baguette
Put the sliced onions in a pot on melted butter. Very low heat. Enough to sizzle just a tiny tiny bit but not to saute. Caramelize the onion for about 45 mins to an hour. Yeah yeah, that's the problem it takes a little while. Be patient. Put the thyme in as well. Salt it and go for the duration.
In about an hour it should be browned, like caramel. Deglaze with the white wine. Reduce by half, pour the stocks over it, re-season and simmer for a half an hour.
Meanwhile make some croutons out of slices of the baguette. Broil slices of it in the oven for just a few minutes. I thought it would take a while and I burned 5 slices while I was writing this. Now my place is all smokey.
Anyways. Put a couple croutons on the bottom of an oven safe bowl, ramekin, or whatever they call those things they serve onion soup in. Put a big pinch of grated gruyere on the croutons. Ladle some of the soup in the bowl but not to the rim. Put another couple croutons on top of that and a shitload (scientific measurement) of grated gruyere on top of that. Put that in the broiler and keep a close eye on it. When it bubbles, let it go for a few more minutes and let it brown just slightly. SLIGHTLY DAMMIT!
Pull out of the oven, let stand for about 3 minutes. It's hot dick, so be careful. Serve.
posted by TheDrunkenChef at 9:03 PM
1 Comments:
Man, french awn-yawn soup is some of my favorite shit. I never really thought about how to make it. Specifically, how they got the cheese to stay on top. I get it now. Very cool.
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