Onion Soup Recipe


fort lauderdale personal chef


Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emblem/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard. After much experimentation a la JC, here is a take on the oh so French classic of Onion Soup. You will note it is not smothered in cheese as cheese is not the main ingredient.
Serves 4-6
1 ½ pounds/675g yellow or Spanish onions
2 tablespoons/30ml butter
2 tablespoons/30ml canola oil
1 ½ teaspoon /6ml sea salt, divided
¼ teaspoon/1ml white sugar
3 tablespoons/45ml flour
2 quarts/2liters hot chicken stock
½ cup/125ml Guinness Stout
¼ teaspoon/1ml black pepper
¼ teaspoon/1ml dry thyme
5 dashes hot sauce
1 baguette cut into ¼ inch/6.35ml rounds
olive oil to drizzle
1-2 cloves peeled garlic
4 ounces/115 bleu cheese
Pre-heat oven to 350F/176C/Gas Mark 4
In a large heavy bottom sauce/stock pan over medium low heat, melt butter and add oil. Add onions and cook slowly for 15 minutes. Raise heat to medium. Add salt and sugar and cook for 25-27 minutes, stirring frequently. The onions should turn a dark golden brown. Sprinkle in the flour, and cook stirring constantly for 2 minutes. Remove pan from heat. Bring stock to a simmer. Pour into onion mixture. Place back on heat. Add stout, pepper, thyme and hot sauce. Simmer partially covered for 30 minutes.
While soup is simmering, slice baguette and drizzle with olive oil on both sides. Place on a baking sheet in a preheated oven for 10-15 minutes. Turn over and bake for another 10-15 minutes. The “croutes” should be lightly golden and crisp. Rub each piece with garlic clove. Sprinkle or spread each peice with cheese and place under a broiler melt.
Serve soup in bowls or crocks with 2-3 croutes floating on top.

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