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 emble m/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,
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.