icons-updated Wine Wheelchair Patio Download2 Download World Phone2 Pinterest Map Close Inbox Arrow Email Phone Facebook Instagram Twitter Search
All Recipes, ,

French Onion Soup

Chef Tristan Foucault,
Peasant Cookery

Ingredients
Sachet
3 bay leaves
1 Tbsp black peppercorns
5 sprigs thyme

Soup
9 large yellow onions
6 Tbsp unsalted butter
veal stock or sodium reduced beef broth
kosher salt
sherry vinegar
Croutons
1 baguette
olive oil
6 slices Gruyère
1 1/2 cups grated Gruyère

Method
Sachet
1. Place the bay leaves, peppercorns and thyme in a 7″ square of cheesecloth. Bring in the edges and tie.

Soup

  1. Cut the onions in half and cut the halves into slices just over 1/2 cm wide.
  2. In a heavy pot over medium low heat, melt the butter and add the onions.
  3.  Cook the onions slowly, to caramelize them, stirring every 10 to 15 minutes. This process should take around 3 hours.
  4. Add the veal stock and the sachet.
  5. Slowly reduce the soup for about an hour, to 3/4 of original volume.
  6. Season the soup with salt and sherry vinegar to taste.

Croutons

  1. Cut the baguette into 12 slices, brush with olive oil and toast under the broiler.

Assembly

  1. Place the soup in onion soup bowls, leaving just over an inch below the top of the bowl.
  2. Float the croutons on the soup surface, cover with a slice of cheese and a small handful of grated cheese.
  3. Place the soup under the broiler until it forms a nice golden crust.

Yield 6 servings

PEASANT COOKERY 

An old-world atmosphere within a charming heritage building space, Peasant Cookery offers updated French classics and innovative dishes, like tourtiere and tender Berkshire pork. Operating with a made-from-scratch philosophy, everything…

Read More
, ,

Cassoulet

Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up soul-warming, this enhanced cassoulet hits all the right seasonal notes.  Ingredients 3 Tbsp canola oil 1 lb pork butt cut…

Read More